Lemon and Pistacchio Cake with Strawberry and Rosewater Compote

Lemon and Pistacchio, such a winning combination. Because I just love the acidity of the lemon, combined with the earthy sweetness of the pistacchio.

As always, I used my colleagues at work as my recipe testers, and they all loved it. I am really happy with this one, it ticks all my check boxes.

It is perfect, as an after lunch/dinner dessert, or as a perfect ending of the afternoon with a nice cup of coffee or tea.

It can be eaten as it is, or combined with the amazing strawberry compote, that has the subtle aroma of the rosewater and the acidity of the balsamic to enhance the flavor.

It’s easy, its delicious, its healthy, it’s bursting with flavor, just as I like all my recipes to be


			
									
					
					
																	
																				
								
																
																									
																
																		
								
								
								
							
				
							
												
							
											
												
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								Lemon and Pistacchio Cake with Strawberry and Rosewater Compote
																						
														
														
																																																								
										
												
		
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												GF																					
																	
																	
									
															
								
							
								
													
							
														
						

					
					

				
					
				
								
						
						
							
							
															
									
										Difficulty:Easy																
														
															
									
										Prep Time:10 mins																
														
															
									
										Cook Time:40 mins																
														
															
									
										Serves:13
																
														
																	
										Freezable:Yes																
															
							
						
	
				
																
								
										
				
									
						
							
							Nutrition per portion																						
									
										
								
														
														
														
														
														
														
														
									
											
													
							
						
				
				
										
								
					
				
					
						
															
							
							Ingredients
							
							
																
									
										For the cake																									
																
									
										6 eggs																									
																
									
										1 1/2 cup almond flour																									
																
									
										3 tbsp lemon juice																									
																
									
										1 tbsp lemon rind																									
																
									
										1/2 cup buttermilk																									
																
									
										1tsp vanilla extract																									
																
									
										4 tbsp xylitol																									
																
									
										1 tsp gluten free baking powder																									
																
									
										2 tbsp coconut oil																									
																
									
										1/2 cup chopped pistacchios																									
																
									
										For the compote																									
																
									
										200g sliced strawberries																									
																
									
										3 tbsp organic rose water																									
																
									
										1tsp balsamic vinegar																									
																
									
										1 tbsp (optional) xylitol or erythritol																									
																
										
						

						
									
	
							Method		
							The cake:

 	Pre heat the oven to  180º C
 	Oil a standard loaf pan (I do not use silicone ones) and cover with wax paper
 	Separate the eggs
 	Beat the egg yolks with the xylitol and vanilla extract until creamy
 	Add the buttermilk, coconut oil and lemon juice and mix well
 	Add all dry ingredients to a bowl and mix them well
 	Add the dry ingredients to the wet mix and beat well until you have a smooth mix
 	Mix the pistacchios folding them into the mixture
 	Beat the egg whites until firm
 	Add the egg whites to the mix, folding it carefully, making sure the mix does not lose air and keeps aerated
 	Put into the prepared loaf pan and bake for 45 minutes
 	Let it cool down completely

The compote

 	Put the sliced strawberries in a pan with the sweetener and cook on low heat for five minutes
 	Add the remaining ingredients and cook on low heat, letting it reduce until it thickens and has a jam like consistency

Lemon and Pistacchio Cake with Strawberry and Rosewater Compote