Just stir and bake: a perfect pistachio-lemon cake - voila! Food

2023-01-24T05:44:45.918Z

Without being clever and without working hard. No milk or eggs, in short - perfect for everyone even for vegans - a recipe by Liat Naomi Shirit for a cake in a lemony chusha with pistachios. For the full recipe>>

A perfect pistachio cake, without the tricks (photo: Liat Shirit)

You don't always have to be smart.

Sometimes you don't have to work hard.

Sometimes, to get a moist, quick cake, dripping with lemon flavor and full of ground pistachios, you just need to stir and bake.

This is a cake that is free of eggs and milk, friendly to the vegans among us or those with sensitivities.

But regardless, she is perfect in her own right.

The recipe is inspired by a cake from a famous bakery in Detroit called OCHRE BAKERY.

A word before

- do not touch the cake until it has cooled completely, and I mean at least two hours, completely.

Since there are no eggs in the cake that bind it, if you try to cut before it has completely cooled, it will crumble.

Want more?

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Pistachio-lemon cake in Chosha (Photo: Liat Shirit)

Ingredients

- ¾ unroasted pistachios, without salt, finely ground
- 2 lemons (only the peel)
- ¾ 1 cup sifted flour
- 1 cup of sugar
- 2 teaspoons baking powder
- ¾ teaspoon of salt
- ¼ ground fennel (optional)
- 5 tablespoons of olive oil
- 2 tablespoons lemon juice
- ⅓ cup canola oil
- ½ cup almond milk
- ¼ buckwheat
for glazing
- 2 cups powdered sugar
- 3 tablespoons lemon juice (+1 if necessary)
For the conversion table click here >

Preparation

How do you make a pistachio lemon cake?

1 Heat the oven to 180 degrees.
Place the grid in the center of the oven.
2 Line a 10*20 pan with baking paper, and grease the paper with an oil spray.
Set aside.
3 In a medium bowl, put 3/4 cup of ground pistachios, less than a tablespoon (keep aside).
Add the sugar, flour, grated lemon peel, baking powder, salt and cardamom.
mix well.
4 In another bowl, mix olive oil, lemon juice, canola oil, almond milk and water.
Pour the wet ingredients into the dry ingredients bowl.
5 Mix the batter just until it comes together.
Avoid overmixing which will lead to a dense cake.
6 Put the cake in the oven for 50-60 minutes or until the center is dry and golden and beautiful.
7 Take the cake out of the oven and leave it to cool for at least two hours.
It must cool completely, otherwise it will crumble when cut.
8
Prepare the glaze:
in a small bowl put the powdered sugar with 3 tablespoons of lemon juice, mix well.
(It looks like it's not going to fuse - don't worry).
The mixture should reach a very thick texture but liquid enough that we can pour it over the cake.
If necessary, add a teaspoon of lemon juice at a time, until you reach the perfect texture.
9 Pull the cake out of the pan and place it on a wire rack.
Pour the lemon glaze over the cake.
Immediately sprinkle a spoonful of chopped pistachios that we kept aside (if you have some dried rose petals - go for it).
Let it cool before slicing (Photo: Liat Shirit)