Description
A moist and delicious lemon pistachio cake made with almond flour and olive oil, topped with a creamy mascarpone frosting.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup finely ground pistachios
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup olive oil
- 1/2 cup Greek yogurt
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1 cup heavy cream
- Powdered sugar to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the almond flour, ground pistachios, granulated sugar, baking soda, and salt.
- In a separate bowl, whisk the eggs and then add olive oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined; don’t overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before transferring it to a wire rack.
- For the frosting, whip the mascarpone cheese and heavy cream together until soft peaks form. Add powdered sugar to taste.
- Once the cake is cooled, spread the mascarpone whipped cream frosting generously on top.
- Garnish with additional crushed pistachios or lemon zest if desired, and serve.
Notes
Store in an airtight container in the refrigerator for 3-4 days or freeze individual slices for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg