Cakes with lemon & pistachio syrup
Cakes with Lemon & Pistachio Syrup - Indulge in these luxurious tea cakes featuring the delicate aroma of Earl Grey, tangy lemon zest, and crunchy pistachios. Perfectly moist, these treats are enhanced by a rich pistachio syrup. Ideal for afternoon tea or a sophisticated dessert. Easy-to-follow recipe with simple ingredients.
Cook time 30 min
Prep time 20 min
Ingredients:
1/2 cup heavy whipping cream2/3 cup butter
3/4 cup sugar
2 tsp vanilla extract
2 tbsp lemon zest
3 eggs
2.50 cups all-purpose white wheat flour
1 tbsp baking powder
1 cup pistachio nuts
Experience the delightful fusion of flavors with these Earl Grey tea cakes, elegantly complemented by a zesty lemon and pistachio syrup. Perfect for an afternoon tea or a sophisticated dessert, these cakes bring together the subtle tannins of Earl Grey with the bright freshness of lemon and the delightful crunch of pistachios.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a muffin tin or mini cake pans.
- Warm the heavy whipping cream slightly in a small saucepan over medium heat, but do not bring it to a boil.
- Add 2 Earl Grey tea bags into the heated cream. Let it steep for 10-15 minutes, then remove the tea bags and let the cream cool to room temperature.
- In a large mixing bowl, beat together the softened butter and sugar with an electric mixer until light and fluffy.
- Add the vanilla extract and lemon zest, mixing well to incorporate.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Gradually add the flour mixture to the butter mixture, mixing just until combined. Do not overmix.
- Gently fold the infused cream into the batter until it is well blended.
- Fold in the chopped pistachio nuts ensuring even distribution throughout the batter.
- Spoon the batter into the prepared muffin or mini cake pans, filling each one about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
- In a small saucepan over medium heat, combine 1/2 cup (100g) sugar, 1/4 cup (60ml) fresh lemon juice, and 1/4 cup (60ml) water.
- Stir until the sugar is completely dissolved.
- Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes until slightly thickened.
- Remove from heat and stir in 1/4 cup (35g) finely chopped pistachios and 1 tsp grated lemon zest.
- Let the syrup cool slightly before drizzling over the cooled tea cakes.
- Arrange the cooled Earl Grey tea cakes on a serving platter.
- Drizzle with the lemon and pistachio syrup for an added burst of flavor.
- Serve and enjoy with a cup of Earl Grey tea!
Tips:
- Ensure your butter is at room temperature before you start; this will help it cream more easily with the sugar.
- Use freshly grated lemon zest for the most vibrant flavor.
- When incorporating the flour, do not overmix to avoid tough cakes.
- Lightly toast the pistachios beforehand to enhance their flavor and add extra crunch.
- After baking, let the cakes cool slightly before drizzling the lemon and pistachio syrup to allow the syrup to soak in more effectively.
These Earl Grey tea cakes with lemon and pistachio syrup are a treat for the senses. Their sophisticated flavor profile makes them a unique addition to your dessert repertoire. Serve them with a cup of Earl Grey tea for a truly harmonious experience.
Nutrition per serving
12 ServingsCalories 360kcal
Protein 8g
Carbohydrates 36g
Fiber 2.07g
Sugar 14g
Fat 22g
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