Pistachio & Lemon Cake Recipe
Indulge in the delightful flavors of this Pistachio & Lemon Cake – a gluten-free and dairy-free treat that is bursting with citrusy and nutty goodness.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Paleo
Ingredients
Cake:
- 3 lemons
- 1 cup ground pistachios (approx 1 1/4 cup whole pistachios)
- 3 eggs
- 2/3 cup honey
- 2 cups almond flour
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Lemon Glaze:
- 2 tbsp coconut oil
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tsp lemon zest
Topping:
- 1/4 cup toasted pistachios roughly chopped
Instructions
- Puree the Lemons: Rinse the lemons, simmer for 1 hour, remove seeds, and blend into a puree.
- Grind Pistachios: Process pistachios in a food processor until finely ground.
- Preheat Oven: Grease cake pan and preheat oven to 175°C (350°F).
- Mix Batter: Combine lemon puree, eggs, honey, ground pistachios, almond flour, vanilla extract, and baking soda. Pour into pan.
- Bake: Bake for 1 hour or until a toothpick comes out clean. Cover with foil if browning too quickly.
- Prepare Glaze: Heat glaze ingredients until melted, cool slightly, then pour over cake. Sprinkle with chopped pistachios.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 21g
- Sodium: 63mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: 1g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 41mg
Find it online: https://cookingwithsarah.com/pistachio-and-lemon-cake-recipe/
