A moist, nutty, naturally gluten‑free cake bursting with lemon zest and pistachio flavor.

Scale

1 cup shelled pistachios, finely ground

1 cup almond flour

1 tsp baking powder

¼ tsp salt

3 large eggs

½ cup honey or maple syrup

¼ cup melted coconut oil or butter

Zest of 1 lemon

¼ cup fresh lemon juice

1 tsp vanilla extract

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1. Preheat oven to 350°F and prepare pan

2. Grind pistachios, mix with almond flour, baking powder and salt

3. Whisk eggs with honey, oil, lemon zest and juice, vanilla

4. Fold dry ingredients into wet mixture

5. Pour into pan and bake for 30‑35 minutes until golden and set

6. Cool completely before slicing

Use fresh lemon zest for best flavor.

Line pan for easy removal.

Let cake rest overnight for improved texture.