PISTACHIO LEMON CAKE WITH BERRY COMPOTE By Nichole Perkins, Founder of PrimaFoodie
PISTACHIO LEMON CAKE Pistachio flour is another gluten-free hero of the kitchen. It lends a hearty texture to this cake, along with a nuttiness that gets brighter with the addition of lemon and vanilla. And the color is stunning. Depending on what time of year it is, we love to top ours with fresh sliced citrus or seasonal berries.
YIELDS : 9 inch cake
DIRECTIONS
INGREDIENTS
1. Preheat the oven to 350 degrees Fahrenheit. 2. Using a pastry blender or fork, mix together pistachio
3 cups pistachio flour
flour, coconut flour, baking soda, and sea salt.
¼ cup coconut flour
3. In a separate bowl, whisk together olive oil, maple
1 teaspoon baking soda
syrup, eggs, lemon juice, lemon extract, and vanilla.
½ teaspoon sea salt
4. Gently incorporate dry ingredients into wet mixture
⅓ cup olive oil
using a whisk or spatula. 5. Pour mixture into a well-greased 9-inch baking pan.
¾ cup maple syrup
(Ghee or coconut oil works well for this. Depending on
3 eggs
your pan, you may need to use parchment paper, as well.)
1 lemon, juiced
6. Bake for 35 minutes. Remove from the oven and allow
1 teaspoon lemon extract
to cool. Add toppings as desired and serve.
1 tablespoon vanilla
TIPS
Ghee or coconut oil for greasing baking pan
**This cake is a non-traditional cake since it contains no grains, gluten, or rising agent. It’s finished baking when it’s pulling from the sides of the baking pan and if the edges are
40
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WOMANBEEWELL
• JULY/AUG
2021
golden.
