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Lemon-Frosted Pistachio Cake

Julie Powell
  • 105 minutes
  • Serves 12

INGREDIENTS

8 oz

butter

1 cup

plus 1 tablespoon superfine sugar

3

large eggs

1 cup

finely ground unsalted pistachios

1 cup

finely ground blanched almonds

Juice and finely grated zest of 1 orange

1 tsp

rosewater

1/2 cup

plus 1 tablespoon all-purpose flour

1 cup

confectioners' sugar

2 tbsp

lemon juice

Crystallized rose petals and shelled pistachios, for garnish (optional)