> ## Content Index
> Fetch the complete content index at: https://goodoil.news/llms.txt
> Use this file to discover other available public pages before exploring further.

# Nosh Thyme: Pistachio Lemon and Raspberry Cake with Mint Syrup
- URL: https://goodoil.news/nosh-thyme-pistachio-lemon-raspberry-cake-with-mint-syrup/
- Published: 2021-07-31T00:15:00.000Z
- Updated: 2021-07-30T02:49:20.000Z
- Author: Guest Post
- Tags: Eat Smoke Drink, NZ, Recipes, #wp, #wp-post, #Import 2024-07-17 01:54

**Michelle Bradford**

#### Pistachio Lemon & Raspberry Cake with Mint Syrup

![](https://storage.ghost.io/c/31/f4/31f4e20a-0315-499e-83ff-139e8eab53bf/content/images/wp-content/uploads/2021/07/pistachio-lemon-raspberry-cake-with-mint-syrup.jpg)

Pistachio Lemon & Raspberry Cake with Mint Syrup. Photo credit Michelle Bradford. The BFD.

**For the Cake**

- 250 g butter softened
- 220 g castor sugar
- zest of 1 lemon
- 4 eggs
- 100 g ground almonds
- 100 g ground pistachios
- 50 g plain flour
- 1 tsp baking powder

**For the Syrup**

- Juice of 1 lemon
- 50 g caster sugar
- 1 tbsp finely sliced fresh mint

**For the Topping**

- 75 g soft butter
- 50 g cream cheese at room temperature
- 100 g icing sugar
- 4 g freeze dried raspberry powder
- 25 g roasted pistachios chopped

Preheat oven to 160°C, fan bake.

Grease 10” cake tin or loaf tin and line with baking paper.

**For the Cake**

Cream butter and sugar until light and fluffy.

Mix in lemon zest, add eggs one at a time, mixing after each addition.

Fold in almonds, pistachios, flour, and baking powder.

Pour mixture into a prepared tin for around 40 minutes or until a knife inserted into the centre comes out clean.

**For the Syrup**

Place ingredients in a pot and simmer until the sugar has dissolved.

Pour over the cooked cake once taken out of the oven and set aside to cool.

**For the Topping**

Mix the butter and cream cheese together until well combined.

Add icing sugar and raspberry powder until you have a consistent colour.

Using a knife, spread the icing over the cake and sprinkle over the roasted and chopped pistachios.

**Serves 6 to 8**

**If you enjoyed this recipe why not share it with your friends via social media or e-mail? If you want a copy of your own select the print option at the top of the page.**

Please share so others can discover *The BFD.*