Lemon Drizzle & Pistachio Cake | Aprox 12 slices
Bake at home | with Cake Mix
- Cereals containing gluten
- Wheat
- Nuts
- Pistachio nuts
- Milk
- Soya
- Egg
- Milk
- May contain traces of allergens
- Peanut
- Brazil nuts
- Cashew nuts
- Macadamia Nuts
- Pecan Nuts
- Hazelnuts
- Sesame
- Sulphites
- Almonds
- Nuts
Using Betty Crocker's Cake Mix, these Lemon and Pistachio Loaf Cakes are easy to whip up at home. With a lemon syrup glaze and pistachios, this dessert is sure to impress guests.
Ingredients
3 unit(s)
Lemon
1 pack(s)
Velvety Vanilla Cake Mix
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Egg, Milk)
75 grams
Caster Sugar
50 grams
Salted Pistachios
(Contains: Nuts, Pistachio nuts May contain traces of: Peanut, Brazil nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Hazelnuts, Sesame, Sulphites, Almonds, Nuts)
100 grams
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
3 unit(s)
Egg
180 milliliter(s)
Water
6 tbsp
Vegetable Oil
1.5 tbsp
Honey
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line 2 20cm round tins with baking paper.
b) Zest and juice the lemons.
c) In a large bowl, combine the Betty Crocker's cake mix, lemon zest, eggs, water and vegetable oil (see pantry for all three amounts).
d) Gently stir until fully combined, 2-3 mins.
a) Divide the lemon cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 27-30 mins, or until a rounded knife inserted in the centre comes out clean.
a) Meanwhile,combine in a small saucepan the lemon juice and caster sugar.
b) Stir on medium heat until the sugar is dissolved, 2-3 mins.
a) Once baked, remove the cakes from the oven, then, using a skewer (or another pointy utensil), poke 15-20 holes in the top of each cake.
b) Gently spoon the lemon syrup over each cake and allow it to soak in.
c) Allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.
a) While the cakes cools, remove the pistachios from their shells, then roughly chop.
b) In a medium bowl, combine the ricotta and honey (see pantry for amount).
a) Evenly spread the ricotta over the top of one of the cakes, then place the other on top to sandwich the filling
b) Carefully sprinkle the pistachios on top of a cake, in a circle, 2-3cm in from the edge of the cake to finish.
Enjoy!
