Pistachio & Lemon Drizzle Olive Oil Cake

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Pistachios

This pistachio filled lemon cake is delicious extremely moist, fluffy and best of all for those who have a lactose intolerance it is also dairy free.

I’ve found myself buying pistachios more often and using them in a variety of my dishes, (not just eating them as lone snacks anymore) adding them in my salads, smoothies and even curries ever since I found about the great health benefits they have.

Pistachios are a great source of healthy fats, fiber, protein, antioxidants, and various nutrients, including vitamin B6 and thiamine. Their health effects may include weight loss benefits, lower cholesterol and blood sugar, and improved gut, eye, and blood vessel health.

Pistachios are also heavily rich in melatonin which helps greatly towards your sleep. A handful of pistachios is like taking a high dose of melatonin supplements that helps to regulates the sleep–wake cycle. 

If you want to give yourself a sweet treat this is one that you won’t regret making.

Enjoy!

Ingredients

  • 250g Self raising Flour

  • 150g Crushed pistachios

  • 180g Sugar

  • 2 Lemons

  • 2 Tablespoons lemon extract

  • 150ml Olive oil

  • 3 Eggs

  • 0.5tsp Salt

  • 1tsp baking powder

  • 2 Tablespoons of almond milk

Preparation

  1. First preheat your oven at 150 degrees.

  2. Take 150g of unsalted pistachios and place in a good processor, blitz until the nuts have turned into very tiny pieces and some even powdery. Set the pistachios aside.

  3. In a mixing bowl add the sugar, lemon extract, oil and eggs then whisk until smooth.

  4. Then begin slowly adding the flour bit by bit while gently mixing as you add it.

  5. Add the salt & baking powder and mix thoroughly.

  6. Zest the skin of 1 lemon and add to the batter, alongside the crushed pistachios.

  7. Pour 2 tablespoons of almond milk then mix until the batter is smooth.

  8. Place the batter into a grease proof loaf tin and bake at 160 degrees for 40 minutes.

snack & sidesNancy OdogwuComment