When the final batch of flour is left, add the ground pistachios to it and toss them until coated. In a separate bowl, whisk together the milk, vegetable oil, eggs, lemon zest, lemon juice and vanilla extract. Transfer to a bowl and add the almond meal, semolina, baking powder and salt. Some have suggested that it's a sort of fusion recipe; European methods combined with Middle Eastern flavours. Red Rose. Baklava Cake (Almond Cake) Family Spice. 8 ounces butter; 1 cup plus 1 tablespoon superfine sugar; 3 large eggs; 1 cup finely ground unsalted pistachios; 1 cup finely ground blanched almonds Add eggs one at a time, while mixer is running and beat until combined. In a large mixing bowl, cream the butter and sugar together . Mix together the flour and rose petals. Grease and base line a 900g loaf tin. Using a spatula, mix the batter to release anything stuck to the sides or bottom of the bowl. Grind the nuts in a coffee grinder or mini food processor (in different batches: almonds and pistachios separately). Semolina Cake. I love hearing from you! Spoon the batter into the pan and bake for 45-60 minutes. When youre ready to serve the cake, remove it from the springform pan and cut into wedges. Grease and line a 8-inch springform cake pan with parchment paper, then grease again and dust with flour, tipping to dump out excess. Beat the butter and the sugar until light and fluffy. Dairy, Flour, Fruit, Sugar, Nuts, Recipe Type This error message is only visible to WordPress admins. More about me . Plus extra for decoration. The resultsflavors reminiscent of North Africa.or maybe the south of France are delicate, mysteriously enticing and certainly addictive. Then add in part of the milk, again mixing in thoroughly. Pour the mixture into the prepared tin and bake for 45 minutes. ; Ingredients: 350 g plain flour, 0.125 tsp salt, 1 tbs baking powder, 140 g cold unsalted butter cubed, 160 g brown sugar, 1 tbs brown sugar, . Roll up a row of apple slices tightly into a rose shape and place on top of the cake (you may need to make a small hole to support it). In a food processor, pulse the pistachios to make a powder. I think it smells fantastic! Add in dry ingredients and mix everything thoroughly. Add the lemon juice and gently mix to combine. . Repeat this process a total of 3 times (this will remove any bitterness from the peel). Line the bottom of an 8-inch nonstick cake pan with parchment paper.2. 3. Whisk in the cake flour, baking powder, baking soda, and salt. Butter parchment, then dust pan with . Method. Remove from the oven and leave to cool on a wire rack. Place the butter, sugar and lemon zest in a bowl and beat together until light and fluffy, about 5 minutes. Place the butter and sugar in a stand mixer fitted with the paddle attachment and beat until pale and fluffy - about 5 minutes. Grease a 22cm cake tin (one with a removable base) and line it with baking parchment. Add the orange juice, orange zest and rosewater, and mix well. Top with the syrup-coated pistachios and some dried rose petals. Heat the lemon juice, sugar, rose petals, rose water and remaining pistachios until the sugar has dissolved, then allow to cool slightly. 250g butter. When removing the rind from citrus fruits it's important to avoid the bitter pith. Scatter a handful of almond slices over the top your cake. How to make Pistachio and Lemon Cake. Whisk in the eggs, one at a time. If desired, decorate with crystallized rose petals andpistachios. Rose water is a tricky thing to use in baking, when you use too much of it it can make whatever youre making taste like you spilled a bottle of perfume in the batter. Feel free to browse around and I hope you enjoy it! Cornstarch this lightens the flour up, making it similar to cake flour, Light olive oil or your favorite vegetable oil, Plain yogurt regular or Greek, just make sure its full-fat yogurt, Mascarpone cheese or cream cheese room temperature, optional: raspberries, blueberries, or strawberries. Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. By entering your email address above, you agree to our, The Essential Knives Every Home Cook Needs, Meet One Of The UKs Only Homegrown Pasta Makers, Fabulous Gift Ideas from British Artisans, 2 tsps rose petals, plus extra to garnish, 50g pistachio nuts, chopped, plus extra to garnish. Start by adding a few spoonfuls of the pistachio and flour mix, mixing this in. lemon juice, rose water, all-purpose flour, baking powder, almond slivers and 6 more. Frost or dust with powdered sugar. In a medium bowl, whisk together the dry ingredients: pistachio flour, almond flour, all-purpose flour, cardamom powder, baking powder, and salt. A slice of pistachio cake. Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web. You will see the mixture to lighten in color and get fluffier. Preheat the oven to 180C/160C fan/gas mark 4. MINI FLOURLESS CHOCOLATE CAKE. It can also be ordered online. Rose Cake Lemon Raspberry. Youre now going drench your cake in the scented syrup. Pour the syrup all over the cake (in the cake tin) and allow it to really soak into the cake. Cakes & Baking, Dessert, Entertaining, Cake Stall, Vegetarian. Saffron can be found in many grocery stores and can also be ordered online. In a food processor, pulse the pistachios to make a powder. In a large bowl sift the flour. In a food processor or high-powered blender, blend the pistachios until fine. Add the eggs one at a time, then add the groundpistachiosand almonds. If youre looking for a simple cake thats a little bit different than your usual vanilla and chocolate, then I encourage you to give this pistachio rose cake a try! If they are too thick they will not roll up easily. 7. Desserts flavoured with rosewater are very popular in Persian baking.You can find rosewater in many grocery stores, including Persian and Indian supermarkets. After the cake has cooled for 15 minutes, invert the cake onto a rack to cool for another hour. or "How many meals a day should you eat?" I was very happy about the flavor of the cake, I thought it was well balanced. Garnish with the remaining lemon zest, extra chopped pistachios and a scattering of rose petals. With the mixer on, slowly spoon in sugar until it's all incorporated. Spoon the batter into the prepared tin and use a spoon or offset palette knife to smooth the surface. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume. Whisk in the eggs, one at a time. Note: The top of my cake started to get too brown, so I covered the top with foil the last 10 minutes of baking. Filed Under: Cakes, Favorites Tagged With: Pistachio, Rose, Single layer cake, I'm Aline, here you will find a collection of my favorite recipes and beautiful photos to go along :) 231 kcal. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Sign up now and receive free digimag 30 British Bakes! Add eggs one at time, beating between each addition. Mix together the caster sugar, milk, oil, vanilla extract, rose water, eggs and lemon zest in a bowl with a whisk. Grease a 10-inch tube pan with butter and coat with flour. Fill a pot with water and salt heavily. Temperature of the eggs: If your eggs are cold from the fridge and you dont want to wait forever for them to come to room temperature, you can place them into a bowl of warm water (not too hot!) Here, on Dimitras Dishes you will find easy to follow recipes together with step-by-step video tutorials filled with tips and tricks to help you create delicious food for your loved ones. Lets cook, share, & create beautiful memories! Spread the ground pistachios in an even layer on a baking sheet. It is a Love Cake after all , persian love cake, pistachio rosewater cake, Honey Cake with Figs and Whipped Mascarpone , This error message is only visible to WordPress admins, Honey Cake with Figs and Whipped Mascarpone, Naturally Leavened (Sourdough) Cinnamon Rolls, Coconut Cake with Homemade Dulce de Leche. A combination that everybody needs is their life is Pistachio and Rose. Heat gently until the sugar is dissolved, then bring to a simmer and poach the lemon peel for about 5 minutes, or until it is translucent. Whisk in the eggs, one at a time. Spoon the glaze over the cooled cake starting by the edges to make sure you get a pretty drizzle around the sides, then spread it in the middle. Moroccan Chocolate Almond Phyllo Cake (Snack Cake). Method. Once cool, remove the lemon peel and arrange over the top of the cake. For the lemon icing, sift the icing sugar into a bowl and stir in the lemon juice until smooth. Ground Cardamom ( I like to buy my spices in small batches to ensure that theyre fresh when I need to use them. Whisk olive oil, 2 Tbsp. Vegan Cake. Pour over two-thirds of the hot syrup and leave to cool in the tin for 5-10 minutes. Mix together the flour and rose petals. Spread on cooled cake. In a small mixing bowl whisk together the flour, cornstarch, baking powder and salt. Whisk the crme frache with the honey and rose water until thickened, and serve with the cake. Perfect to serve with a cup of strong tea. Remember to use the hashtag #bakersbookshelf. Beat in each egg with a heaped tablespoon of flour until all the eggs are combined (this will prevent the mixture from curdling). Preheat oven at 180C. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2022A Baker's Bookshelf. How does this food fit into your daily goals? Add 150g of the shelled pistachios and blitz until the nuts are finely ground, the black cardamom seeds won't grind down. Preheat oven to 350F. Gradually add the double cream and whisk until thoroughly mixed in - 3-4 minutes. Add the eggs and whisk until combined and smooth. This cake will keep fresh in an airtight container for 3 days. Increase the speed to maximum and whisk for a few minutes until fluffy. In a large bowl, mix together the sunflower oil and caster sugar. Read about our approach to external linking. Step 1. Make the Syrup. Our partner in public broadcasting: Preheat the oven to 350F. Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Rosewater has been used for centuries in Middle Eastern and Indian cuisines. 1 tsp rosewater. Fold in the remaining flour and ground pistachios. Preheat the oven to 180C/350F/gas 4. Mix together the flour and rose petals. 1 cup confectioners' sugar. In a heat-proof bowl, melt butter in the microwave in 15-second intervals, stirring in between. Pulse your pistachios with the flour until finely ground. 8. To avoid that, have your dry ingredients mixture next to you and add a tablespoon of it to the batter after you add each egg. Make sure you dont cook them! Heat the lemon juice and sugar in a saucepan until the sugar is dissolved, then briefly bring to the boil. Although you wont find a recipe for Persian Love Cake in traditional Persian cookbooks, its flavours are reminiscent of many of the sweets you can find in Persian bakeries. Drizzle syrup over the warm cake and let it sit for a couple of hours before serving. Grease and line a 900g/2lb loaf tin. In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and bicarbonate soda. May 4, 2021 - Explore Aadil Hassen's board "rose and pistachio" on Pinterest. Both your cake and syrup should be warm for this step. Place cocoa butter and coconut butter in a saucepan over medium heat and stir occasionally until . Add the lemon juice, rose water and lemon zests before the last addition of dry ingredients. With exercise demos, workout routines and more than 500 recipes available on the app, MyFitnessPal gives members a wellness roadmap for anything from the best fat burning workouts to healthy foods to eat. It could be the rose petals, I dont know, all I know is that it doesnt only look good, it tastes amazing too. Grease and line a 2lb loaf tin. Add the self raising flour and chopped pistachios, and whisk them in. In a food processor, blitz pistachios to fine crumbs. Stir in the lemon juice and the rose water and stir quickly, until it looks smooth. These cookies do not store any personal information. Add the lemon peel and vanilla seeds, then fold in the nuts and sift in the flour. Add the eggs, vanilla paste, ground cardamom and lemon zest. Pink and green speckles ofrose andpistachio make this drizzle cake a pretty picture to serve at afternoon tea. When the cake is cool, make the icing: mix the confectioners sugar and lemon juice together in a small bowl, and pour over the cake. Fold in the soured cream. Add fresh water to the pan, bring to the boil and return the lemon peel. Mix together the flour and rose petals. Add your baking powder and a pinch of salt and stir everything together. In a separate large, clean bowl cream the butter and sugar until light and fluffy. Grease and flour (3) 8" round cake pans; set aside. Instructions. When it comes to catering for your celebrations, spoil your guests with a sumptuous spread from our sharing range. Whisk together. The batter should be light and fluffy. There is something very regal about Shelina Permalloo's combination of pistachio and rose - two of her favourite flavours when it comes to desserts and pastries Skip to main content More from Waitrose: Cellar Florist Pet Garden Method. STEP 2: In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Instructions. Add the eggs one at a time, then add the ground pistachios and almonds. Preheat oven to 350 degrees. Preheat the oven to 350 F, 180 C. Add the . Preheat the oven to 350F. Meanwhile, grease the bundt pans and leave it aside ( Apply melted butter first, then dusted with plain flour, after that remove the excess plain flour) In another bowl mix semolina, cornflour, sugar, salt, lemon zest and . Pure olive oil tends to be a lower quality than the other oils, although it makes a great substitute for other cooking oils. In the bowl of a tabletop mixer that has been fitted with the whisk attachment, add the butter, sugar, vanilla, and oil, and then beat together until fluffy about 3 minutes on high speed. But opting out of some of these cookies may have an effect on your browsing experience. Hello and welcome to my cooking adventure! GAIL's AT HOME. The batter came together easily and smoothly. With exercise demos, workout routines and more than 500 recipes available on the app, MyFitnessPal gives members a wellness roadmap for anything from the best fat burning workouts to healthy foods to eat. Remove the pot from the heat and stir in the rose water/saffron. Preheat the oven to 180C/350F and grease and line a loaf pan with parchment paper. Bake your cake for 30 40 minutes. In a small pan, add the pistachios and roast them for 2-3 minutes on medium heat. Add the batter to a lined cake tin and bake for 40 - 50 minutes. By continuing to view our site, you consent to the use of cookies on our site. Set aside. In a large mixing bowl, cream the butter and sugar together. In a measuring jug, mix the milk and lemon juice together then whisk in the oil, eggs and vanilla. You can even halve the recipe to make an adorable mini-cake. Add 1 cup (250 mL) pistachios and blitz until finely ground. Garnish with the remaining lemon zest, extra chopped pistachios and a scattering of rose petals. Gradually beat the eggs into the mixture until . Leave it for a minimum of 2 hours and up to overnight. If you want more info, see our privacy policy. A cake tester should come out clean and the top of your cake will be golden brown. There is both almond and pistachio flours, its citrusy from the lemon zests and juice, its spiced with cardamom and perfumed with rose water. Again, with a light hand, whisk in the almond, all-purpose, and semolina flours until combined. I didnt have a lot of experience with cardamom before making this cake, it was actually my first time trying it. It is perfect for any tea, lunch or dinner party and will soon become one of your favourite cakes. In a large mixing bowl, whisk together sugar, melted butter and oil. Add the pistachio and flour mixture, the salt and baking powder to the wet mix and fold with a spatula until combined. But nonetheless, the rose and pistachio cake has survived because it brings two wonderful, aromatic ingredients together in a sticky, delectable cake. Consequentially, I made it for the Persian side of my family and they enjoyed it thoroughly, and perhaps became even a little enchanted. Spoon into the prepared tin and bake for 40-45 minutes until golden and a skewer inserted in the centre comes out clean. Once cool enough to handle, arrange the slices in three rows, with each slice facing the same direction and the thin ends overlapping. 509 kcal. Add the avocado, milk, oil, lemon juice/zest and vanilla. Reserve 1 tbsp chopped pistachios and add the rest to the flour, then stir into the creamed mixture. Lightly grease a 15cm cake tin and line the base with parchment paper. Add the pistachios to a food processor and blitz until it forms medium to fine crumbs. . In a stand mixer . For the cake, preheat the oven to 350 degrees Fahrenheit. Instructions. Preheat oven to 350 degrees. Pour the batter into the prepared cake pans and bake for about 35-38 minutes, or until a cake tester comes out clean and the cake feels spongy and springs back when you press the center of it. Bring to a boil over high heat and add the pasta. By signing up to this Free Great British Food Masterclass, you will also benefit from receiving fortnightly recipe newsletters and occasional offers from carefully selected partners. Allow the cake to cool completely, and then transfer it to a serving platter or cake pedestal. Preparation. Lemon And Coconut Cake. . chopped pistachios for the top. Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Add the flour in 2-3 batches. You also have the option to opt-out of these cookies. Method. The good thing about saffron is that a little goes a long way. Raw Vegan Desserts. GAIL's House Blend espresso poured over water and ice. Frosting: 1 - 8-ounce tub of whipped topping or heavy cream sweetened and whipped. Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike! I love anything with lemon in it so when I found out we had to make a drizzle cake lemon was the first thing that came to mind, but I spiced it up a bit to make it special. STEP 3: In a separate bowl, combine the wet ingredients (sugar, butter, vanilla, and lemon zest.) The cake provides a low-key but impressive finale to an elegant soiree as well as being the perfect way to end a romantic dinner for two. round baking pans or a greased 13x9-in. The mixture will appear broken, but it will come together once the flour has been added. Beat on medium for 2 minutes; stir in coconut and toasted pistachios. Mix together the icing sugar, lemon juice, orange juice and rosewater and set aside. Divide equally between the cake tins and level the top. May 7, 2018 - Adapted from Yotam Ottolenghi's & Helen Goh's "Sweet" Cookbook, this Pistachio Rose Semolina Cake is an exquisite and flavor packed cake. When autocomplete results are available use up and down arrows to review and enter to select. In a large bowl, mix together the sunflower oil and caster . The name of this cake is in reference to the legend that it was first made to enchant a Persian prince. Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Preheat the oven to 350. Preheat the oven to 180C/160C Fan/Gas 4. Sift dry ingredients into the wet ingredients. Combine the first five ingredients; beat on low speed until moistened, about 30 seconds. Mix together and set aside. Let cool. With a rubber spatula, spoon the batter into the pan and bake 40 minutes in a 350F oven. 1/2 cup cold milk. Copyright 2023 Madeleine Kitchen on the Foodie Pro Theme, Makes one 6-inch (15 cm) single layer cake. Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. I used the creaming method for this cake, which consists of beating the butter and sugar first, followed by the eggs, and then adding the rest of the ingredients, sometimes alternating between the wet ingredients and the dry, but ending with the dry mixture. Make the syrup: combine honey and orange juice in a pot and boil for 5 minutes. Stir in the rosewater, lemon zest and lemon extract. Pour cake mix over pistachio base and bake 160* fac forced for 35 minutes or until skewer comes out dry and cake is slightly browned. I went to a few places and asked around but couldnt find organic roses so I just gave in and got them already dried on Etsy. Cream the butter, sugar and lemon zest until pale and fluffy. Next, make the cake batter. Grease and line a 2lb loaf tin. You want to beat the butter first for a minute, then add the sugar slowly to create lots of little holes in the butter, incorporating air into it, which is what will give you a fluffier cake in the end. We're on a mission to help our mums and their families thrive by informing, connecting and entertaining. Add in the shifted 00 flour, pistachio flour, ginger, lemon peel, yeast and mix well. Make the cake. My Greek heritage has filled my heart with a deep love of cooking and sharing those home-cooked dishes with friends and family makes my heart sing. Preheat your oven to 325 degrees F. Spray two 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Temperature of the butter: When you see room temperature next to the butter its actually around 70 F (21 C). Reserve 1 tbsp chopped pistachios and add the rest to the flour, then stir into the creamed mixture. Raw Food Recipes. While the cake is baking, make the drizzle. Beat in the eggs one at a time, ensuring the first is fully combined before adding the second. Gently stir in the rosewater and ground cardamom. 9. Mix the icing with a fork and pour over while the cake is still warm. Same thing with lavender. Grease and base line a 900g loaf tin. In a food processor, pulse the pistachios to make a powder. Rich, light, flourless chocolate cake. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.4. Cake Video 2 Lemon, Rosewater & Pistachio cake, Lentil Dhal Masala With Tomato And Spinach, Black Bean And Sweet Potato Shepherd's Pie, Taste Causeway Espresso Martini by Paula McIntyre, Chocolate and Causeway Coffee Pots by Paula McIntyre. Turn the cake out onto a wire rack, peel away the baking paper. Spoon into the prepared tin and bake for 40-45 minutes until golden and a skewer inserted in the centre comes out clean. Pour into two greased 8-in. I bought these organic dried edible rose petals on Etsy. Its earthy, floral flavour is instantly recognizable in both savoury and sweet dishes. A thick syrup will not soak into your cake and will be sticky.Keep an eye on your syrup when youre letting it boil. Whisk your eggs in one at a time. Transfer pistachio mixture to a bowl with the almond flour, semolina, baking powder and salt. Jewel. The problem is how much is too much? 100g ground almonds. Cooling time 15 minutes. Pour batter into the pan and sprinkle flaked almonds over the top. In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. ; Combine all of the dry ingredients in a bowl and whisk them together. Grease a non-stick 9.5" bundt cake pan and set aside. If youd prefer it to last a little longer, you can keep it in the fridge for up to 5 days. Food Home Recipes Pistachio, Cardamom and Lemon Drizzle Cake. Add the eggs, one at a time, and mix well after each addition. Spoon into the prepared tin and bake for 40-45 minutes until golden and a skewer inserted in the centre comes out clean. Heat the oven to 180C/160C Fan/350F. Using a rubber spatula, fold in the flour; do not overmix.3. Preheat the oven to 150 degrees C. Grease and the cake tin and use baking paper that comes all the way up the sides of the tin. Give everything a good whisk until creamy and the sugar is fully incorporated. Cokies Recipes. Poke holes all over the cake with a toothpick or sharp tip of a kitchen knife. Set aside and let them cool. Whisk together the mascarpone, Greek yoghurt, icing sugar and rosewater. Add the rose water, lemon juice, rose petals and food colouring if using. Bake in the oven for 30 minutes until springy to the touch. You can certainly buy your spices in larger quantities, but just be aware that spices can lose their potency over time. Add the mixture to the batter and whisk together until just incorporated. Set aside. Stop the machine and scrape the bottom and sides with a spatula. Pinterest. We can deliver platters of sandwiches, party nibbles and bitesize desserts straight to your door. If sing a loaf or square tin this will help with lifting the cake up and out of the tin. Stir until well combined then fold into the wet ingredients in the other bowl. Its possible I might get influenced by its name, Persian Love Cake, it just sounds beautiful! Chris got the recipe from our friend, the divine photographer Mary Hilliard who got it from Nigel SlatersKitchen Dairies. Preheat the oven to 180C, gas mark 4. Sift dry ingredients into the wet ingredients. Typical values per serving when made using specific products in recipe, To view what's in stock at your nearest Waitrose & Partners store, please book a slotBook a slot, Quantity of Essential Unsalted Dairy Butter in trolley 0, Quantity of Waitrose Golden Caster Sugar in trolley 0, Quantity of Waitrose Eggs British Blacktail Free Range Large in trolley 0, Quantity of Essential Self-Raising White Flour in trolley 0, Quantity of Cooks' Ingredients Aromatic Rose Petals in trolley 0, Quantity of Waitrose Roasted Salted Pistachio Nuts in trolley 0, Quantity of Nielsen-Massey Rose Water in trolley 0, Quantity of WR Essential Crme Fraiche in trolley 0, Quantity of Essential Pure Clear Honey in trolley 0, Explore more than 1,200 beers, wines and spirits, Explore our range of bouquets & plants - perfect for gifting and delivered to your door, Food, care & accessories to keep your pet happy, All your gardening needs - to plants, seeds, tools & furniture, Waitrose Eggs British Blacktail Free Range Large, Visit Medicines and Healthcare products Regulatory Agency, Vegetarian, Vegan and Gluten Free Christmas, Christmas Puddings, Mince Pies, Desserts and Cakes. Next, add the yogurt and lemon juice and beat until incorporated. In a large mixing bowl, mix the dry ingredients together. Place the pistachios in a food processor with the flour and blitz together until the nuts are very finely chopped. Half Baked Harvest. To finish, finely chop the remaining pistachios and scatter over the icing. Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment . In a large bowl or bowl of a stand mixer, crack in eggs and stir with the whisk attachment until frothy. Stir until combined. Line a tray with non-stick paper. Your email address will not be published. Pour the pistachio mixture into the mixing bowl with the flour. And this cake has a lemon kick to it from the batter itself and from the glaze.