PISTACHIO AND LEMON CAKE ( NATURALLY GLUTEN AND LACTOSE FREE)
This is a very easy recipe that happens to be both gluten and lactose free. I tried this recipe with some windfall oranges that were still not ripe enough to eat and it turned out great.
Provided by Wild Thyme Flour
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil the whole lemons in boiling water for 1 hour.
- Pre heat oven to 180°C Grease and line a 22cm cake tin with baking paper Drain the lemons and Cool.
- Cut the cooked lemons in half and remove the pips.
- Puree in a blender until smooth.
- Blanch ( boil) 200g of the pistaccios in boiling water for 30 seconds then blend with the other 100g.
- Sererate the egg yolks from the egg whites.
- Whisk the yolks with the sugar until light then fold in the pistaccio cream, the lemon cream and baking powder.
- whisk the egg whites with a pinch of salt till stiff. Fold into the lemon pistacchio mixture.
- Pour th emixture int th eprepared cake tin and bake for about 40-45 minutes.
- Cool, remove from cake tin and dust lightly with icing sugar. Decorate with some candied peel.
Nutrition Facts : Calories 379.4, Fat 20.6, SaturatedFat 3.3, Cholesterol 139.5, Sodium 119.1, Carbohydrate 40.7, Fiber 4.5, Sugar 31.4, Protein 12.6
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