Pistachio And Lemon Cake Naturally Gluten And Lactose Free Recipes

LEMON-PISTACHIO LOAF

Steps:

• Place a rack in middle of oven; preheat to 325°F. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides. Oil parchment paper (for insurance and an easy release).
• Pulse pistachios in a food processor until finely ground (it's okay if some of the pieces are a bit larger). Set aside a heaping tablespoonful.
• Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine, being very careful not to overmix (this batter contains a high ratio of liquid, which means it can get gummy if overworked). Pour into prepared pan and tilt to distribute; batter should come halfway up the sides.
• Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50-60 minutes. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.
• Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes.
• Do Ahead: Cake can be made 3 days ahead. Store airtight at room temperature.

PISTACHIO AND LEMON CAKE ( NATURALLY GLUTEN AND LACTOSE FREE)

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.

PISTACHIO CAKE (GLUTEN-FREE)

Steps:

• Preheat your oen to 350°F or 180°C.
• Well grease a 9 inch/ 23 cm springform round baking pan.
• Boil a pot of water and then plunge the pistachios in for a quick 30 seconds. remove the pistachios- drain and then rub dry with a clean teatowel/kitchen towel. Peel off the pistachios 'skins'.
• Place the cleaned pistachios and sugar in a food processer and chop finely.
• Transfer the mix to a large bowl and add the egg yolks. lemon zest, baking powder, cornstarch, baking soda (bicarb) and the salt. Stir to combine.
• In a seperate bowl, beat the egg whites until stiff peaks form.
• Fold the egg whites into the pistachio mixture.
• Spoon the batter into the prepared pan.
• bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean. Place back in the oven for up to another 10 minutes if required.
• Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.