Pistachio and Lemon Cake ( Naturally Gluten and Lactose Free)

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil the whole lemons in boiling water for 1 hour.
  • Pre heat oven to 180°C Grease and line a 22cm cake tin with baking paper Drain the lemons and Cool.
  • Cut the cooked lemons in half and remove the pips.
  • Puree in a blender until smooth.
  • Blanch ( boil) 200g of the pistaccios in boiling water for 30 seconds then blend with the other 100g.
  • Sererate the egg yolks from the egg whites.
  • Whisk the yolks with the sugar until light then fold in the pistaccio cream, the lemon cream and baking powder.
  • whisk the egg whites with a pinch of salt till stiff. Fold into the lemon pistacchio mixture.
  • Pour th emixture int th eprepared cake tin and bake for about 40-45 minutes.
  • Cool, remove from cake tin and dust lightly with icing sugar. Decorate with some candied peel.
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