Pistachio Blueberry Lemon Cake

cook time:

1 hr 30 min

total time:

1 hr 30 min

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What is a better way to start your week than with a fresh, warm cake coming out of the oven, enjoyed with a good cup of coffee? Time with my girls. And just a moment to slow it down. Yesterday I woke up in a mood to make a cake and decided to hop into this adventure with a few of my favorite ingredients: Pistachios, Blueberries, and Lemon. For this cake, I was inspired by a recipe I saw on Keren Agam’s blog. I really loved the use of a flour blend consisting of ground pistachios, semolina, and white flour, which really takes it to a whole new level. It gives a wonderful color and texture to the cake! I also wanted to enjoy the blueberries in every slice of the cake, so I spread them in between a few layers of the cake batter. I couldn’t be happier with the result. Moist, sweet, yet balanced green-ish cake decorated with blue dots. Such a perfect bite to start your week with!

Ingredients

For the cake:

  • 180 gr white sugar
  • 160 gr pistachios (raw, peeled)
  • 100 gr semolina flour
  • 90 gr white flour
  • 90 gr melted butter
  • 80 gr dried blueberries
  • 50 ml canola oil
  • 50 gr yogurt
  • 8 gr baking powder
  • 4 free range eggs
  • 1 lemon

Ingredients

For the simple syrup:

  • 50 ml water
  • 50 gr sugar
  • 1 lemon

Ingredients

For the decoration:

  • 150 gr powdered sugar
  • 40 ml milk
  • ½ lemon
  • Lemon zest
  • Crushed pistachios

Ingredients

For the cake:

  • 180 gr white sugar
  • 160 gr pistachios (raw, peeled)
  • 100 gr semolina flour
  • 90 gr white flour
  • 90 gr melted butter
  • 80 gr dried blueberries
  • 50 ml canola oil
  • 50 gr yogurt
  • 8 gr baking powder
  • 4 free range eggs
  • 1 lemon

Ingredients

For the simple syrup:

  • 50 ml water
  • 50 gr sugar
  • 1 lemon

Ingredients

For the decoration:

  • 150 gr powdered sugar
  • 40 ml milk
  • ½ lemon
  • Lemon zest
  • Crushed pistachios

Ingredients

For the cake:

  • 180 gr white sugar
  • 160 gr pistachios (raw, peeled)
  • 100 gr semolina flour
  • 90 gr white flour
  • 90 gr melted butter
  • 80 gr dried blueberries
  • 50 ml canola oil
  • 50 gr yogurt
  • 8 gr baking powder
  • 4 free range eggs
  • 1 lemon

Ingredients

For the simple syrup:

  • 50 ml water
  • 50 gr sugar
  • 1 lemon

Ingredients

For the decoration:

  • 150 gr powdered sugar
  • 40 ml milk
  • ½ lemon
  • Lemon zest
  • Crushed pistachios
Equipment

1 Food processor
1 Stand mixer
1 English cake mold
1 Toothpick
1 Microplane
Parchment Paper

Lets Start Cooking!

step 1

Starting with the cake:

Preheat your oven to 350°F or 175°C.

step 2

In a food processor, grind the pistachios in pulses until you get a rough powder.

step 3

In a stand mixer’s bowl, add the eggs and the sugar. Beat at high speed for 3-4 minutes until the mixture gets firm. If you do it by hand, pay attention, you’ll need to beat the mixture for a little more. The height of the cake is depended on how airy your egg mixture will be.

step 4

Stop the mixer and add in the melted butter and the canola oil. Beat on medium speed for about a minute until they incorporate in the dough.

step 5

Add the rest of the ingredients and mix for a minute or two, just until combined. You don’t want to overwork the batter; otherwise, you start to develop the gluten structure, which will result in a hard cake.

step 6

Cover a cake mold (I used an English cake mold) with butter or oil. Place a baking sheet in the pan to help you easily remove the cake from the pan once it’s ready.

step 7

Pour about a third of the batter in the pan and spread some dried blueberries on top.

step 8

Repeat one more time, then cover with a third layer of the batter.

step 9

Bake the cake for 40-45 minutes, until you stick in a toothpick and it comes out dry.

step 10

In the meantime, prepare the simple syrup. Simply combine all the ingredients for the syrup in a small pot and hit until the sugar has dissolved. Set aside to cool down.

step 11

Remember- you pour cold syrup on a hot cake. Not cold syrup on a cold cake. And not hot syrup on a hot cake.

step 12

Remove the cake from the oven and immediately pour the syrup on it.

step 13

Let the cake cool down for about 20 minutes before removing it from the pan.

step 14

Let the cake cool down completely before pouring the glaze on top.

step 15

Preparing the glaze, simply combine the powdered sugar, milk, and lemon in a bowl and whisk well until you get a smooth, homogeneous icing.

step 16

Eventually, when the cake has cooled down, pour the icing on top. Zest lemon and crush pistachios on top.

step 17

Slice and enjoy with your lovers.

step 18

YASSS!

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Watch our tutorial

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