Ingredients
For the dough
- 7 eggs
- 250 g of sugar
- 400 g butter + a little
- 1 tablespoon(s) lemon juice
- 170 g of flour
- 15 g of yeast
- 150 g roasted and crushed pistachios
- 1 tablespoon(s) of rose water
For the icing
- 200 g of icing sugar
- 30 g of lemon juice
To decorate
-
pistachios
-
edible rose petals
Preparation
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In a large bowl, whiten the eggs with the sugar by beating them briskly. Mix the slightly melted butter with the lemon juice and add it to the first mixture. Sift the flour and yeast, add them to the dough and mix. Add the crushed pistachios to the preparation. Add 1 pinch of salt and the rose water, mix one last time. Let the dough rest for 2 hours.
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Preheat the oven to 170°/th. 5-6. Pour the dough into a buttered mold 18 cm in diameter, and bake for 1 hour. Take it out of the oven and let it cool.
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Make the icing by mixing the icing sugar and lemon juice.
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When the cake is cool, pour the icing and distribute it evenly over the entire surface of the cake. Sprinkle with pistachios and rose petals.
