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

0.0 rating
  • 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

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