Nuts are the perfect baking ingredient for us. However, in our next sweet recipe, we chose an unconventional one – pistachios! And since we want as many of you as possible to enjoy this delicacy, we have prepared this phenomenal lemon Bundt cake in a lactose-free version! Don’t hesitate and let’s bake. Enjoy the smooth dough and amazing pistachio taste!
Ingredients:
- 200 g finely ground spelt flour
- 130 g coconut sugar
- 70 ml rapeseed oil
- 50 ml lemon juice
- 40 g pistachios
- 4 eggs
- 30 ml water
- 1 package baking powder
- pinch of salt
- pistachio butter
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Directions:
Separate the yolks from the egg whites and beat them with sugar. Beat until the sugar combines with the yolks and thickens. Then add oil, water, lemon juice, flour, baking powder and mix everything thoroughly together. In another bowl, beat the whites with a pinch of salt until solid and then gently mix them into the dough with a wooden spoon. Finally, add chopped pistachios as well. Pour the dough into an oil-greased Bundt cake pan covered with breadcrumbs or coarse flour. Bake the cake at a temperature of 150 °C for about 30 minutes. Then raise the temperature to 170 °C and bake the cake for another 10 minutes approx. Your Bundt cake is well-baked when you insert a wooden toothpick into the dough and it is dry when removed. Let the Bundt cake cool in the pan before you cut it. Then remove it from the pan and garnish with pistachio butter. Cut it, serve and enjoy!
| Nutritional values | 1 piece (15 pieces in total) |
|---|---|
| Calories | 155 |
| Protein | 4 g |
| Carbohydrates | 19 g |
| Fat | 7 g |
We believe that the fluffy recipe for lemon Bundt cake with pistachios will bring a smile to your face and you will be really delighted as we were when you taste it! If you liked the recipe, we’d love for you to support it by sharing.
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