Pistachio and Coconut Cake with Rose Syrup

Pistachio & Coconut Cake with Rose Syrup

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4 from 3 votes

Pistachio and Coconut Cake with Rose Syrup

A Middle Eastern inspired cake made with freshly ground pistachios and coconut and soaked in a gorgeous rose syrup.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: Middle Eastern

Servings: servings

Calories: 289kcal

Author: Elizabeth

Equipment

1 6-inch round cake tin
1 high speed blender
1 mixing bowl
1 measuring spoons
1 wooden spoon

Ingredients

for the pistachio & coconut cake

40 grams butter
2 tbsp extra virgin olive oil
90 grams pistachio nuts shelled weight
25 grams desiccated coconut
65 grams plain flour
1 tsp baking powder
1 pinch Himalayan crystal salt
2 medium free-range eggs
115 grams granulated sugar
2 tbsp plain natural yoghurt

for the topping

3 tbsp rose syrup or jam
1 tbsp hot water to thin the jam
1 tbsp pistachio nuts coarsely chopped
2 tbsp coconut flakes
dried rose petals to decorate

Instructions

Preheat oven to 170 C/ 160 C (fan)/ gas mark 3 and grease and line a 6 inch deep cake tin with a round of baking paper.
Over a low heat melt 40 grams butter and 2 tbsp extra virgin olive oil together and set aside to cool while you prepare the rest of the ingredients.
Blitz 90 grams pistachio nuts in a high-speed blender until fine and add 25 grams desiccated coconut, 65 grams plain flour, 1 tsp baking powder and 1 pinch Himalayan crystal salt. Blitz for another second or two.
In a medium sized bowl whisk 2 medium free-range eggs with 115 grams granulated sugar until the mixture is light and fluffy and forms ribbons when you lift the whisk up. This will take a few minutes if you're using arm power.
Add the melted butter to the eggs along with 2 tbsp plain natural yoghurt and stir until combined.
Fold in the nut mixture until well incorporated and spoon into the prepared tin.
Bake for 45-50 minutes until light golden. A wooden skewer inserted into the centre of the cake will come out clean when it is finished.
While the cake is still warm use the wooden skewer to poke holes evenly around the top.
Dissolve 3 tbsp rose syrup or jam in a 1 tbsp hot water, if needed, and spoon over the top of the cake. Press half of 1 tbsp pistachio nuts, chopped and 2 tbsp coconut flakes into the top of the cake while the jam is still sticky, so some of it sticks to the top.
Leave the cake to cool in the tin for at least 15 minutes before transferring to a wire rack to cool completely.
Sprinkle the remaining topping and the dried rose petals over the cake and serve with a cup of afternoon tea.

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