Lemon Pistachio Tea Cake
A fragrant green-flecked loaf — pistachio meal folded into a soft milk-cake batter with rose water and lemon, glazed with a crisp sugar-lemon icing. Light, sunny, perfect with afternoon chai.
Per serving
Ingredients
- 100 gMaida
- 3/4 tspBaking powder
- 1/4 tspBaking soda
- 50 gPistachios, powdered
- 100 gButter, soft
- 200 gCondensed milk (milkmaid)
- 2 tspRose water
- 80 mlSoda water
- 3/4 tspLemon juice
- 1 cupConfectioner's sugar (glaze)
- 2 tbspLemon juice (glaze)
Method
- 1
Sieve maida, pistachio powder, baking powder and baking soda twice — double-sifting aerates the pistachio meal and gives a lighter crumb.
- 2
In a bowl whisk the soft butter and condensed milk together until pale and fluffy. Stir in the lemon juice and rose water.
- 3
Fold the dry mixture into the wet in 3 additions, mixing gently between each.
- 4
Pour in the soda water and fold immediately — do not overbeat or the bubbles collapse.
- 5
Transfer to a greased and lined loaf tin and bake in a preheated 170°C oven for 35 to 40 minutes — a skewer should come out clean.
- 6
Cool the cake fully. Whisk the icing sugar with lemon juice to a thick pourable glaze and drizzle over the loaf. Let the glaze set 10 minutes before slicing.