Lemun Cake with Pistachio Mint Crust, this summery light cake is perfect for the hot weather. It can be enjoyed with a cuppa of tea or coffee.
It’s been a long time I baked. And I was missing that badly. When you are two people, and among them one (being me) is not much an eater. It becomes difficult to finish the cake. So have to think a lot before making any dish. And I am also too much vary of wastage. But the longing to bake something resulted in this yummy looking Lemun Cake with Pistachio Mint Crust.
But why Lemun not Lemon cake. The word lemun just stuck with me when the supermarket guy whenever I used to ask him for big size Lemons.He used to say locals call lemons as Lemun. And I like the catch this word has. So lets start with our Lemun Cake.
This is an oil based cake. Depending on your choice of oil you can use olive oil or any flavorless oil. I have used sunflower oil for this recipe. Now to the crust. The crust is made up using salted pistachio and fresh mint. Mint gives freshness to the cake while the salted pistachio balances it.
Ingredients
- (I) Dry Ingredients
- 3/4 cup flour /maida
- 1 tsp level Baking Powder
- pinch of salt
- (II) Wet Ingredients
- 2 eggs
- 1 tsp lemon zest
- 1/2 Cup sugar
- 1/2 cup yogurt/dahi
- 1/4 cup vegetable oil
- (III) For Crust
- 12 to 15 salted pistachio
- 3 leaves of mint
- (IV) For Glaze
- 2 tbsp lemon juice
- 7 to 8 tsbp icing sugar
Instructions
- Grease the 5 inch baking tin. Preheat the oven at 180°
- For the crust: Grind to powder pistachio and mint. Keep Aside
- For the Glaze. Mix lemon juice & icing sugar. Keep aside
- In a bowl place all ingredient (I). Mix
- In a separate bowl mix wet ingredients (II).
- Now add the dry mix to the wet mix.
- Fold to mix all.
- Pour in a grease tin.
- Spread the prepared crust on the batter
- Bake for 30 to 40 minutes till top is brown.
- Once done, remove and pour over the glaze.
- Cool & serve.
Calories
Fat
Carbs
Protein
