09/21/2026
Some flavors create an unexpected and delicious combination when they come together. 🍋💚
This lemon and pistachio cake is a unique way to switch things up from your usual recipes and add a special touch to any occasion.
➡️ INGREDIENTS ⬅️
💚 For the cake
- ¾ cup all-purpose flour
- ¼ cup unsalted raw pistachios, finely ground
- 2 tbsp. almond flour
- 6 pitted dates, soaked beforehand
- ½ cup plain Greek yogurt
- 3 tbsp. water
- 2 tbsp. avocado oil
- Zest of 1 lemon
- 2 tbsp. lemon juice
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. vanilla extract
- 1 pinch of salt
Preparation
1️⃣ Soak the dates in hot water for about 10 minutes, then drain well.
2️⃣ Blend the dates with the Greek yogurt, water, oil, lemon juice, lemon zest, and vanilla.
3️⃣ In a separate bowl, mix the all-purpose flour, ground pistachios, almond flour, baking powder, baking soda, and salt.
4️⃣ Add the wet ingredients to the dry ingredients and gently fold until just combined.
5️⃣ If the batter is too thick, add 1 more tablespoon of water. It should be creamy and easily fall off the spoon.
6️⃣ Pour the batter into a small, greased or lined baking pan.
7️⃣ Bake in a preheated oven at 175°C (350°F) for approximately 25–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
8️⃣ Let the cake cool before removing it from the pan.
💚 Important: Avoid overmixing the batter, and don’t add too much almond flour or too many pistachios, as the fats in the nuts can make the cake denser.
Save this recipe and give it a try at home. ✨
