Pistachio And Lemon Cake Naturally Gluten And Lactose Free Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees. Line the bottom of an 8-inch nonstick cake pan with parchment paper.
• In a mixer fitted with a paddle, cream together the butter and superfine sugar until light and fluffy. Add the eggs one at a time, then add the ground pistachios and almonds. Add the orange juice, orange zest and rosewater, and mix well. Using a rubber spatula, fold in the flour; do not overmix.
• Scoop the mixture into the cake pan, and bake until the top is firm and a light golden brown, about 40 minutes. Lightly cover the top of the cake with foil and continue baking until a toothpick inserted into the center comes out dry, about 10 minutes. Allow the cake to cool in the pan for several minutes, then remove and cool on a rack.
• When the cake is cool, make the icing: mix the confectioners' sugar and lemon juice together in a small bowl, and pour over the cake. If desired, decorate with crystallized rose petals and pistachios. Allow the icing to set for 30 minutes before serving.