Pistachio Cake Recipe
This Pistachio Cake Recipe features a soft, fluffy sponge made with crushed pistachios and coconut, finished with a sweet lemon syrup. A deliciously nutty vegan dessert!
Equipment
- 2 x 6-inch loose-bottom cake tins
- Mixing Bowl
- Measuring Cups and Spoons
- Whisk or electric hand mixer
- Spatula
- Small Saucepan
- cooling rack
- Oven (preheated to 180°C / 350°F)
Ingredients
- 240 ml plant milk mixed
- 3 tsp apple cider vinegar
- 160 g self raising flour
- 80 g crushed pistachio plus 80g to decorate
- 180 g caster sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 60 ml sunflower oil
- 80 g of desiccated coconut
- Lemon syrup:
- Juice of one large lemon
- 60 ml water
- 100 g sugar
Instructions
- Line & grease X 2, 6 inch loose bottom cake tins
- Preheat the oven to 180
- For the syrup:
- Add the water, lemon juice and sugar to a pan and bring to the boil. Boil for 2 minutes then cool.
- Cake batter:
- Add all the ingredients to a bowl (apart from toppings) and mix to a batter.
- Pour into the tin & bake for 30 minutes. Ensure the middle bounces back to the touch.
- Whilst hot, spoon over the lemon syrup then allow to cool slightly then carefully remove from the tin.
Notes
Tried this recipe?Let us know how it was!