Cake curgetes with syrup of lima and pistachio nuts

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  • For the dough
  • Eggs: 2
  • Vegetable oil: 80 ml
  • Refined sugar: 100 g
  • Cardamom seeds, crushed: 6 berries
  • Grated ginger: 1 Teaspoon
  • Curgete large, peeled and grated: 1 (250g)
  • Pistachios without peel, chopped: 80 g
  • Flour with leaven: 150 g
  • Sodium bicarbonate: 1 Teaspoon
  • For the syrup


Preheat the oven to 180 c. Grease a round shape with a 20 cm diameter and cover the bottom with parchment paper. Beat the eggs, oil, sugar, crushed cardamom and ginger. Mix the curgete scraped and chopped pistachios. Sift the flour and baking soda, and get involved. With a spoon, then pour the batter into the prepared pan, smoothing the surface with the back of the utensil. Bake in the oven for 35 minutes until grow. Check the cooking: when you stick to the center of the cake with a stick, this should come out dry. Cool in pan for about 5 minutes and then move on to a grid to cool completely. To make the syrup, add the grated zest and juice of files and the sugar in a pan. Heat over low heat, stirring to dissolve the sugar, and simmer for 1 minute. Remove from the heat, add the pistachios, stir and leave to cool for about 10-15 minutes until the mixture thickens. Pour over cake and wait for 30 minutes before serving.

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