Lemon pistachio cake

Lemon pistachio cake

Lemon pistachio cake


5 lemons
292 g (1 cup + 3 tablespoons) egg whites
1 cup of sugar
1/2 teaspoon peel or lemon juice
225 g flour pistachio (pistachio nuts in a blender grind to the consistency of flour or powder)
120 g of oat flour
2 teaspoons baking powder


Lemons Wash and pierce with a knife as often as possible from all sides. Put the lemons into a large saucepan and cover with water. Bring to a boil, then reduce heat to medium-low.

Leave to cook for 45 minutes (lemons should be soft). Drain and cool slightly. Cut the lemons in the quarter, throw stones and beat them in a blender to puree the state.

The final weight of lemons should be around 365 g

Heat the oven to 175 degrees, the shape of 23 cm grease and butter Cover the baking paper.

In a large bowl, combine and whisk whisk lemon puree and proteins. Add sugar and lemon juice. In a separate small bowl, combine both types of flour and baking powder.

Gradually sprinkle in the dry mixture to the base and knead the dough. Put the dough into the mold, level surface.

Bake for 55 minutes. Totally cool.

Bon Appetit!

Lemon pistachio cake

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