2 cups Almond flour
½ cup Sugar
4 Large eggs
½ cup Melted butter or olive oil
Juice of 2 lemonsZest of 2 lemons
1 tsp Vanilla extract
1 tsp Baking powder
½ tsp salt
½ cup Chopped pistachios (plus extra for topping)
1
Preheat your oven to 175°C (350°F). Grease and line a round cake tin.
2
In a bowl, whisk together the eggs, sugar, melted butter (or oil), lemon juice, lemon zest, and vanilla.
3
Add the almond flour, baking powder, and salt. Mix until smooth.
4
Fold in the chopped pistachios.
5
Pour into your tin and smooth the top.
6
Bake for 45–55 minutes, until set in the centre and lightly golden on the edges.
7
While the cake is warm, gently heat the lemon juice and sugar until dissolved, then pour over the cake.
8
Finish with extra pistachios and allow to cool before slicing.
CategoryTea, Gluten Free, Cakes Tea
Ingredients
2 cups Almond flour
½ cup Sugar
4 Large eggs
½ cup Melted butter or olive oil
Juice of 2 lemonsZest of 2 lemons
1 tsp Vanilla extract
1 tsp Baking powder
½ tsp salt
½ cup Chopped pistachios (plus extra for topping)
