I FOUND IT!!!
I made this cake a couple of years ago for a Valentine’s Day dinner my friends Jay and Joe were hosting in their home. It was big hit…. and somehow I lost the recipe.
Recently while cleaning out old files in my desk (thanks Tax Season) I ran across it. YES, old files the old fashioned way.. crammed paper in manilla folders in your desk.
Anyway, this cake is a dream. Not only for the “Persian” flavor influences, but because it’s so delicate with texture from the ground pistachio and almond. The Meyer lemon glaze lifts the whole experience giving it a final pop.
Try this as a brunch cake, a “ tea” cake if any of you still have teas, wedding or baby showers, or even as a THIRD WHEEL dessert for a friend’s Valentine’s Day dinner. Wait.. there was another couple there too, so as a FIFTH WHEEL.
1 cup (2 sticks) salted butter, room temp and softened
1 cup granulated sugar
3 large eggs room temp
1 cup ground toasted pistachio, unsalted
1 cup almond meal (ground almond)
1 Meyer lemon, zested and juiced
2 teaspoons rose water
1/2 cup AP flour
3 teaspoons ground cardamom
Glaze: 2 tablespoons Meyer lemon juice
1 cup confectioner sugar, sifted
- Preheat the standard oven to 350 degrees F. Butter and line the bottom of a 8 or 9” cake pan.
- With a stand mixer or your hand held mixer, cream the butter and sugar until pale and smooth. Add in the cardamom and mix more.
- Beat in the eggs one at a time until fully combined. Mix in the ground pistachio and almond meal. Add the lemon juice, zest, and rose water mixing in fully.
- Sprinkle in the flour a little at a time and fold in with a rubber spatula. Complete this process until all the flour is used, and please do not over-mix. Pour the mixture into the prepared cake pan, tap a few times on the counter to level and release any air bubbles. Smooth out the top and place in the oven to bake. Bake 40 minutes. Reduce the temp of the oven to 325 degrees and bake another 12 minutes or until the cake is starting to brown and tester comes out clean. Let the cake cool 15 minutes, then gently turn out on to a cake rack to cool completely.
- To make the lemon glaze, combine the ingredients until smooth. Pour the glaze over the cooled cake on the cake rack and allow to drip dry. Around 30 minutes. (Did I mention to place a shallow pan or plate under the wire rack before hand? )
- Garnish with chopped pistachio and/or rose petals.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty