Description
This Flourless Lemon Pistachio Cake is vibrant, nutty, and tender with a bright citrus twist. Gluten-free and naturally sweetened, it’s the perfect spring dessert.
Ingredients
1 cup shelled raw pistachios (unsalted, finely ground)
1½ cups almond flour
Zest of 2 lemons
¼ cup fresh lemon juice
½ cup honey or maple syrup
4 large eggs (separated)
2 tsp vanilla extract
1½ tsp baking powder (gluten-free if needed)
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and lightly grease.
2. Grind pistachios until fine crumbs form.
3. Mix pistachios, almond flour, lemon zest, baking powder, and salt.
4. Whip egg whites until soft peaks form.
5. Whisk egg yolks, honey, lemon juice, and vanilla.
6. Fold wet into dry, then fold in egg whites.
7. Pour into pan and bake 30–35 minutes until set.
8. Cool 10 minutes before serving.
Notes
For a flavor twist, add a pinch of cardamom or drizzle with white chocolate after baking.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 14g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg