Whole Lemon Pistachio Cake

Whole Lemon Pistachio Cake

Yield: one 8 inch cake

Ingredients

• 5 Lemons (preferably organic)
• 292g (1 cup + 3 tbs) Egg Whites
• 192g (1 cup) Granulated Erythritol (or dry sweetener of choice*)
• 1/2 tsp Lemon Flavor
• 224g (2 cups) Pistachio Flour
• 120g (1 cup) Oat Flour
• 2 tsp Baking Powder

Instructions

1. For the Boiled Lemons: 
2. Wash the lemons thoroughly then pierce all over with a knife. Place the lemons in a large pot and cover with water.
3. Bring this to a full boil, then reduce the heat to medium/low-low and cover. Simmer for 45 minutes (lemons should be very soft and tender)
4. Drain and let cool slightly.
5. Cut the lemons into quarters, discard the seeds and puree in a blender (rinds and all). The final weight of lemons used should be 365g.
6. For the Cake: 
7. Preheat the oven to 350 degrees Fahrenheit and spray an 8" cake pan with cooking spray and line with a parchment paper circle.
8. In a large measuring cup, add the lemon puree and egg whites (should measure 2+1/3 cups). Pour into a large bowl and whisk together.
9. Whisk in the erythritol and lemon flavor.
10. In a small bowl, whisk together the pistachio flour, oat flour and baking powder. Slowly add this to the wet ingredients while whisking (batter should be thick, dense and heavy)
11. Scoop batter into the prepared pan and spread to the edges and flatten the surface.
12. Bake for ~55 minutes, or until surface of cake is firm and springs back when tapped. Flip onto a wire cooling rack and let cool completely.

Notes

*Try to use a light-colored sweetener like erythritol. If you do not have erythritol you can use organic/raw sugar or evaporated cane juice (do not use refined white sugar). I really wanted to use date sugar or sucanat but the color of the sweeteners would erase the green of the pistachio :(

This recipe is: sugar free, high fiber, high protein, gluten free!