Pistachio And Lemon Cake ( Naturally Gluten And Lactose Free) – a delicious recipe with lemons, pistachios, sugar, eggs, salt, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil the whole lemons in boiling water for 1 hour.
2
Pre heat oven to 180u00b0C Grease and line a 22cm cake tin with baking paper Drain the lemons and Cool.
3
Cut the cooked lemons in half and remove the pips.
4
Puree in a blender until smooth.
5
Blanch ( boil) 200g of the pistaccios in boiling water for 30 seconds then blend with the other 100g.
6
Sererate the egg yolks from the egg whites.
7
Whisk the yolks with the sugar until light then fold in the pistaccio cream, the lemon cream and baking powder.
8
whisk the egg whites with a pinch of salt till stiff. Fold into the lemon pistacchio mixture.
9
Pour th emixture int th eprepared cake tin and bake for about 40-45 minutes.
10
Cool, remove from cake tin and dust lightly with icing sugar. Decorate with some candied peel.
445
kcal
Calories
15
g
Fat
63
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 lemons, organic and untreated, 300 g pistachios, shelled, 200 g sugar, 6 eggs, room temperature, and more.
Yes, Pistachio And Lemon Cake ( Naturally Gluten And Lactose Free) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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