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Ingredients
Sponge
- 60 g pistachio nuts, unsalted, shelled
- ½ tsp ground cardamom
- 250 g blanched almonds
- 1 lemon, thin peelings of skin
- 150 g light brown sugar
- 200 g unsalted butter, soft, plus extra for greasing
- 4 medium eggs
- 100 g plain flour
- 1 tsp baking powder
- 2 tsp rose water
- 1 pinch fine sea salt
Syrup
- 40 g lemon juice
- 30 g light brown sugar
Icing and Decoration
- 200 g mascarpone
- 40 g icing sugar
- ½ tsp rose water
- edible rose petals
- Nutrition
- per 1 slice
- Calories
- 1916.7 kJ / 458.1 kcal
- Protein
- 10 g
- Carbohydrates
- 31.3 g
- Fat
- 34.4 g
- Saturated fat
- 13.5 g
- Fiber
- 3 g
- Sodium
- 138.7 mg
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