Lemon Pistachio Cake (GF/DF)

I’m absolutely clinging to these last few weeks of summer. I don’t care that the cinnamon-scented pinecones are at every grocery store entryway or that Starbucks has already started selling PSLs. It’s still 100 degrees here in Texas, and I don’t want warm spiced desserts. I want tangy lemon and light textures. If you’re in the same boat, squeeze this lemon pistachio olive oil cake into your menu lineup just once before spooky season hits.

INGREDIENTS

For the cake:

• 1 1/2 c pistachios, ground

• 2 whole eggs

• 5 egg whites

• 1 Tbl lemon zest

• 1 c sugar or sweetener of choice

• 2 c almond flour

• 1 tsp vanilla

• pinch of salt

For the glaze:

• juice and zest of one lemon

• 1-2 c powdered sugar (depending on desired consistency)

RECIPE DIRECTIONS

1. Preheat oven to 350F and oil a 9” springform pan.

2. Beat egg whites until stiff peaks form. In a separate bowl, combine remaining ingredients.

3. Carefully fold mixture into egg whites until just combined. Do not overmix as this will result in a flat, tough cake.

4. Bake for 30-40 minutes. Remove from oven and allow to cool for 10 minutes, then slide a knife around the edges to loosen and remove from pan.

5. Prepare glaze and pour over cooled cake. Add any additional toppings - I loved pomegranate arils!