8 Serves
124 Mins
Preheat your oven to 180°C and line a 22cm springform cake tin with greaseproof paper.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
199 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
300 mg / 1,250 mgPotassium
725 mg / 4,700 mgSodium
557 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
6 g / 28 gSugar
37 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 gIn a large bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the almond flour, ground almonds, and caster sugar.
In a separate bowl, whisk together the eggs, honey, yogurt, sunflower oil, and lemon zest until well combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Whisk until just combined, then fold in the chopped pistachios.
Pour the batter into the prepared tin and bake for 50 minutes, or until a skewer inserted into the center comes out clean. Cool in the tin for 20 minutes.
While the cake cools, combine water and sugar in a small saucepan. Boil for 5 minutes, then stir in the lemon juice and boil for 2 more minutes. Remove from heat and stir in the rose water.
Poke holes across the top of the warm cake with a toothpick and drizzle the syrup evenly over it. Scatter extra pistachios and rose petals on top, then let cool completely for 1 hour.
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