Recipe: 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

Ingredients

3 cups pistachio flour

¼ cup coconut flour

1 teaspoon baking soda

½ teaspoon sea salt

⅓ cup olive oil

¾ cup maple syrup

3 eggs

1 lemon, juiced

1 teaspoon lemon extract

1 tablespoon vanilla Ghee or coconut oil for greasing baking pan

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit.

2. Using a pastry blender or fork, mix together pistachio flour, coconut flour, baking soda, and sea salt.

3. In a separate bowl, whisk together olive oil, maple syrup, eggs, lemon juice, lemon extract, and vanilla.

4. Gently incorporate dry ingredients into wet mixture using a whisk or spatula.

5. Pour mixture into a well-greased 9-inch baking pan. (Ghee or coconut oil works well for this. Depending on your pan, you may need to use parchment paper, as well.)

6. Bake for 35 minutes. Remove from the oven and allow to cool. Add toppings as desired and serve.

TIPS

**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 golden.

Blueberry Compote

With blueberry season in full blossom, this compote becomes a sweet staple in our house. Tangy and thick, it’s delicious spooned over everything from oatmeal, granola, yogurt, and pancakes to add some zing to breakfast, or draped on top of ice cream or cheesecake to balance the richness of dessert with bright berry flavor.

YIELDS : 12 Ounces

Ingredients

2 cups blueberries (frozen or fresh)

3 tablespoons or 2 ounces water

⅛ cup or approximately

3 tablespoons honey or coconut sugar

2 tablespoons lemon juice

1 tablespoon lemon zest

⅛ teaspoon sea salt

DIRECTIONS

1. Add half of berries with all other ingredients to small saucepan.

2. Gently boil for 5 minutes (very gently so fruit stays intact).

3. Add more lemon to taste.

4. Stir in other half of berries.

5. Reduce to low heat and simmer for 8-10 minutes, stirring occasionally.

6. Store in airtight container in refrigerator for up to 2 weeks or freeze.

TIPS

**Remember that liquid will thicken a bit upon cooling. **You can gently reheat compote in a butter melting pan, such as All-Clad. **Orange blossom honey works particularly well with this recipe. **Play with the citrus flavor by using orange juice instead of lemon.

Nichole Perkins is the founder of PrimaFoodie, a media company with the mission to shift the tide of food awareness and clean living. She is fueled by the belief that a healthy, empowered, conscious lifestyle can be accessible to everyone. Nichole provides fact-based, inspirational content centered around healing foods, accessible low FODMAP and SIBO-friendly recipes, and healthy lifestyle choices. Through celebrating the small wins and opening up conversations, she wants to inspire everyone to own their personal journey toward better health—and to thrive.