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Pistachio Blueberry Lemon Cake

cook:

1 h 30 min

0.0

(2)

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!

1 Cake

US

original

metric

Picture for Pistachio Blueberry Lemon Cake

1 Cake

US

original

metric

Ingredients

For the cake

white sugar

180 gr white sugar

pistachios (raw, peeled)

160 gr pistachios (raw, peeled)

semolina flour

100 gr semolina flour

white flour

90 gr white flour

melted butter

90 gr melted butter

dried blueberries

80 gr dried blueberries

canola oil

50 ml canola oil

yogurt

50 gr yogurt

baking powder

8 gr baking powder

free range eggs

4 free range eggs

lemon

1 lemon

For the simple syrup

water

50 ml water

sugar

50 gr sugar

lemon

1 lemon

For the decoration

powdered sugar

150 gr powdered sugar

milk

40 ml milk

lemon

½ lemon

Lemon zest

Lemon zest

Crushed pistachios

Crushed pistachios

Directions

Step 1

Starting with the cake:

Step 2

Preheat your oven to 350F or 175C.

Step 3

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

pistachios (raw, peeled)

160 gr pistachios (raw, peeled)

Food processor

1 Food processor

Step 4

In a stand mixer's bowl add the eggs and the sugar. Beat at high speed for 3-4 min 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.

free range eggs

4 free range eggs

white sugar

180 gr white sugar

Stand mixer

1 Stand mixer

Step 5

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

melted butter

90 gr melted butter

canola oil

50 ml canola oil

Step 6

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.

semolina flour

100 gr semolina flour

white flour

90 gr white flour

baking powder

8 gr baking powder

lemon

1 lemon

yogurt

50 gr yogurt

pistachios (raw, peeled)

160 gr pistachios (raw, peeled)

Step 7

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.

English cake mold

1 English cake mold

Parchment Paper

Parchment Paper

Step 8

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

dried blueberries

80 gr dried blueberries

Step 9

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

Step 10

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

Toothpick

1 Toothpick

Step 11

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.

water

50 ml water

sugar

50 gr sugar

lemon

1 lemon

Step 12

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 13

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

Step 14

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

Step 15

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

Step 16

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

powdered sugar

150 gr powdered sugar

milk

40 ml milk

lemon

½ lemon

Lemon zest

Lemon zest

Step 17

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

Lemon zest

Lemon zest

Crushed pistachios

Crushed pistachios

Microplane

1 Microplane

Step 18

Slice and enjoy with your lovers.

Step 19

YASSS.

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