Pistachio and Lemon Cake Naturally Gluten and Lactose Free
Brighten your dessert table with this Pistachio and Lemon Cake, a naturally gluten-free and lactose-free treat bursting with vibrant flavors and wholesome ingredients. Made with finely ground raw pistachios and almond flour, this moist and tender cake is sweetened with maple syrup and elevated by the zesty tang of fresh lemon juice and zest. A drizzle of extra-virgin olive oil ensures a luscious crumb, while its gluten-free baking powder guarantees a gentle rise. Perfect for those with dietary restrictions or anyone craving a light yet indulgent dessert, this cake is as beautiful as it is delicious. Serve it dusted with powdered sugar for an elegant finish, and pair with tea or coffee for a delightful experience. Easy to make and ready in just an hour, this cake is an irresistible ode to citrus and nuts!
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Recipe Information
Ingredients
- 200 grams Raw pistachios (unsalted)
- 100 grams Almond flour
- 4 large Eggs
- 2 large (zest and juice) Lemon
- 120 ml Maple syrup
- 80 ml Extra-virgin olive oil
- 1 teaspoon Baking powder (gluten free)
- 0.25 teaspoon Salt
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Line the bottom of a 20cm (8-inch) round cake pan with parchment paper and grease the sides with a bit of olive oil.
Place the raw pistachios in a food processor and pulse until finely ground. Be careful not to over-process, as they could turn into a paste.
In a large mixing bowl, combine the ground pistachios, almond flour, baking powder, and salt. Stir to mix evenly.
In a separate bowl, whisk together the eggs, maple syrup, olive oil, lemon zest, and lemon juice until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until a smooth batter forms.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is fully cooled, dust lightly with powdered sugar if desired before serving.
Slice and enjoy this zesty, nutty treat with a cup of tea or coffee!
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.8 g | 311% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1376 mg | 60% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 135.6 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 617 mg | 47% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
