Orange & Lemon Pistachio Nut Cake ( Vegan )

Orange & Lemon Pistachio Nut Cake ( Vegan )
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 223.7
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 420.3 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Orange & Lemon Pistachio Nut Cake ( Vegan ) calories by ingredient
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Introduction

1. Preheat the oven to 180oC/350F/Gas 4
2. Grease and line a 20cm/8 inch loose bottom cake tin
3. Mix the flour, sugar, baking powder, salt and pistachios thoroughly
4. Mix the vegetable oil, lemon juice, and water together and mix into the dry ingredients. Stir in the lemon and orange zest.
5. Pour into the cake tin and bake for 35-40 minutes until golden and risen
6. Puncture the cake with a skewer and drizzle the maple syrup over. Leave the cake in the tin for 10 minutes, then turn out onto a cooling rack to finish cooling - be careful when handling the cake as it is delicate.
7. When cool, make the icing by mixing the lemon juice to the icing sugar, gradually, until you have a smooth, spreadable and slightly runny icing (you might not need all the lemon juice). Use a spatula or palette knife to spread over the top of the cake. Sprinkle the chopped pistachios on top and decorate with orange segments if desired.
1. Preheat the oven to 180oC/350F/Gas 4
2. Grease and line a 20cm/8 inch loose bottom cake tin
3. Mix the flour, sugar, baking powder, salt and pistachios thoroughly
4. Mix the vegetable oil, lemon juice, and water together and mix into the dry ingredients. Stir in the lemon and orange zest.
5. Pour into the cake tin and bake for 35-40 minutes until golden and risen
6. Puncture the cake with a skewer and drizzle the maple syrup over. Leave the cake in the tin for 10 minutes, then turn out onto a cooling rack to finish cooling - be careful when handling the cake as it is delicate.
7. When cool, make the icing by mixing the lemon juice to the icing sugar, gradually, until you have a smooth, spreadable and slightly runny icing (you might not need all the lemon juice). Use a spatula or palette knife to spread over the top of the cake. Sprinkle the chopped pistachios on top and decorate with orange segments if desired.

Number of Servings: 12

Ingredients

    175g White Self-raising Flour (6oz)
    100g Caster Sugar (4oz)
    5ml Baking Powder (1tsp)
    1 Pinch Salt
    100g Pistachio Nuts, very finely chopped or ground (4oz)
    125ml vegetable oil (8tbsp)
    5ml lemon juice (1tsp)
    125ml water (8tbsp)
    1 lemon's zest (1tbsp)
    1 small orange's zest (1tbsp)
    45ml maple syrup (3tbsp)

Directions

1. Preheat the oven to 180oC/350F/Gas 4
2
. Grease and line a 20cm/8 inch loose bottom cake tin

3. Mix the flour, sugar, baking powder, salt and pistachios thoroughly

4. Mix the vegetable oil, lemon juice, and water together and gently sift into the dry ingredients, do not over stir as it is important to keep the air in the cake. Stir in the lemon and orange zest.

5. Pour into the cake tin and bake for 35 - 40 minutes until golden and risen

6. Puncture the cake with a skewer and drizzle the maple syrup over. Leave the cake in the tin for 10 minutes, then turn out onto a cooling rack to finish cooling - be careful when handling the cake as it is delicate.

7. When cool, make the icing by mixing the lemon juice to the icing sugar, gradually, until you have a smooth, spreadable and slightly runny icing (you might not need all the lemon juice). Use a spatula or palette knife to spread over the top of the cake. Sprinkle the chopped pistachios on top and decorate with orange segments if desired.


(Maple syrup can be substituted for heather syrups, I used agave nectar but that can be hard to get hold of)

Number of Servings: 12

Recipe submitted by SparkPeople user SYOLE305.

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