Preheat your oven to 175°C (350°F). Grease and line a round cake tin.
In a bowl, whisk together the eggs, sugar, melted butter (or oil), lemon juice, lemon zest, and vanilla.
Add the almond flour, baking powder, and salt. Mix until smooth.
Fold in the chopped pistachios.
Pour into your tin and smooth the top.
Bake for 45–55 minutes, until set in the centre and lightly golden on the edges.
While the cake is warm, gently heat the lemon juice and sugar until dissolved, then pour over the cake.
Finish with extra pistachios and allow to cool before slicing.
0 servings
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