Pistachio and Lemon Cake
BREAD RECIPE:
• 1 stick of butter at a time
• 1 cup standard sugar
• 3 eggs
• 1 1/4 cup whole wheat flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon of baking soda
• 1/4 cup shredded unsweetened coconut
• 1/3 cup shelled pistachios = 1/4 cup ground
• 1/2 cup of coconut milk
• 1 tablespoon of lemon zest
• 3 tablespoons of freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract⠀⠀
Heat the oven to 180 * C and grease a pancake mold, a refractory or a bagel. It is greased with a little spread butter and sprinkled with flour.
Cream the butter well in a mixer and add the sugar until smooth. Add the eggs one by one.⠀⠀⠀⠀⠀⠀⠀⠀
On the other hand, the dry ingredients are prepared in one bowl and the liquid ingredients in another bowl. Add the flour, baking soda, salt, and baking powder. Add the grated coconut and the powdered pistachios (they are processed in the processor until the mixture is finished).⠀⠀⠀⠀⠀⠀⠀
In the other bowl add the milk, zest, and 3 tablespoons of lemon juice and vanilla. The dry and liquid ingredients are alternated to the mixer mixture and everything is slowly incorporated.⠀⠀⠀⠀⠀⠀⠀⠀
Transfer to the greased pan and bake for 45 minutes.⠀⠀
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GLAZE:
To make the lemon glaze, put in a small saucepan: 1/4 cup of sugar, 2 Tablespoons of coconut milk, 2 Tablespoons of lemon juice. Bring to a boil slightly until the sugar dissolves.
Add it on top and sprinkle with Granola Chocolate and Pistache... it 's de-li-cio-so!
