Moist lemon pistachio cake with creamy pistachio spread

✔️Lactose-free

Looking for something fresh yet indulgent? This lemon pistachio cake has it all. The soft, fluffy cake is infused with bright lemon flavors and a delicate hint of orange blossom water. Topped with a rich homemade pistachio spread, it’s nutty, creamy, and absolutely irresistible. Perfect with a cup of tea or as a light dessert!

Ingredients

Batter

• 2 eggs

• 1 vanilla bean

• 100 g granulated sugar

• Zest of 1 lemon

• 75 ml lemon juice

• Splash of orange blossom water

• 150 ml plant-based yogurt

• 150 ml almond milk

• 150 ml sunflower oil

• 16 g baking powder

• 250 g flour

Extra

• 75 ml almond milk

• Splash of honey

Pistachio paste

• 200 g unsaltrd pistachios

• Pinch of salt

• 50 g powdered sugar

• 75 ml almond milk

Instructions

1. Crack the eggs into a bowl.

2. Slice the vanilla bean in half and scrape out the seeds into the bowl.

3. Add the sugar, lemon zest, lemon juice, and orange blossom water. Mix for 30 seconds.

4. Add the almond milk, yogurt, and sunflower oil. Mix again for 30 seconds.

5. Gradually sift in the flour and add the baking powder all at once. Mix until smooth. After about a minute, switch to a spatula to keep the batter airy.

6. Pour the batter into a greased baking pan. Bake for 30–40 minutes in a preheated oven at 190°C.

7. Use a fork to poke holes in the cake.

8. Mix the almond milk with honey and pour over the warm cake. Let it cool completely.

9. Blend the pistachios roughly. Set aside a small portion for garnish.

10. Blend the remaining pistachios for another 30 seconds.

11. Scrape down the sides, then add powdered sugar and salt. Gradually add the milk and blend into a smooth paste.

12. Spread the pistachio paste over the cake and finish with the ground pistachios.