Name: Pistachio Blueberry Lemon Cake
Cook time: 5400 s
Total time: 5400 s
Yield: 1 Cake
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; For the simple syrup; 50 ml water; 50 gr sugar; 1 lemon; For the decoration; 150 gr powdered sugar; 40 ml milk; 1/2 lemon; Lemon zest; Crushed pistachios

BENGINGI

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Pistachio Blueberry Lemon Cake

cook:

1 h 30 min

0.0

(3)

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!

Picture for Pistachio Blueberry Lemon Cake

1 Cake

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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

For the simple syrup

50 ml water

50 gr sugar

1 lemon

For the decoration

150 gr powdered sugar

40 ml milk

½ lemon

Lemon zest

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.

160 gr pistachios (raw, peeled)

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.

4 free range eggs

180 gr white sugar

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.

90 gr melted butter

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.

100 gr semolina flour

90 gr white flour

8 gr baking powder

1 lemon

50 gr yogurt

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.

1 English cake mold

Parchment Paper

Step 8

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

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.

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.