Gluten-free pistachio and lemon cake

Moist gluten-free pistachio and lemon cake with coconut flour, eggs and lemon zest. A fresh, bright green dessert for cosy afternoons, made without wheat flour.

At a glance

• Serves 8
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 250 kcal per serving
• Protein: 7 g
• Fat: 18 g
• Carbs: 16 g

Ingredients

• 150g unsalted pistachios
• 50g coconut flour
• 4 organic eggs
• 80ml honey
• 60g melted butter
• 1 lemon
• 1 tsp baking powder
• 1 pinch of salt

Method

You’ll need: springform tin · blender · grater

1. Grind the pistachios to a fine flour in a blender.
2. Finely grate the lemon zest and squeeze the juice.
3. Whisk the eggs with the honey, the butter and the lemon juice until frothy.
4. Fold in the ground pistachios, coconut flour, baking powder, salt and lemon zest.
5. Pour the batter into a small springform tin and bake the cake at 175 °C (155 °C fan) for 40 minutes.

Good to know

A bright green colour and a wonderfully fresh flavour: this pistachio cake with lemon is the star of any afternoon coffee table.

Swaps

Honey → maple syrup (for a different caramel note).

Cooking tips

After 20 minutes, cover the cake with a little baking paper so the top doesn't get too dark.

Storage

Stays moist in an airtight container for up to 3 days.

Allergens

Contains egg, tree nuts (pistachios) and milk (butter).