Jun 3, 2013
My family absolutely adored my Whole Orange Almond Cake and ever since then I have wanted to make the cake with other citrus fruits. How does blood orange sound? What about grapefruit? Limes come to mind but I’m not sure how that would work out…
People love how magically moist and wonderfully dense this cake is. It has a pronounced nutty pistachio flavor with the occasional crunch. I was afraid that the lemons might overpower the cake but it was just the perfect amount.
This Healthy Whole Lemon Pistachio Cake is not your ordinary cake. There is no need to cream butter and sugar together, instead you need to boil and puree a few lemons. And another plus, you don’t even need butter and sugar to make this cake moist and sweet! Just look at the ingredients:
Healthy Whole Lemon Pistachio Cake
- 5 Organic Lemons
- 292g (1 cup + 3 tbs) Egg Whites (fresh, not cartoned)
- 192g (1 cup) Granulated Erythritol
- ½ tsp Lemon Flavor
- 224g (2 cups) Pistachio Flour
- 120g (1 cup) Oat Flour
- 2 tsp Double-Acting Baking Powder
For the Boiled Lemons:
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Wash the lemons thoroughly then pierce all over with a knife. Place the lemons in a large pot and cover with water. Bring to a full boil, then reduce the heat to medium/low and cover with a lid. Simmer for 45 minutes (lemons should be very soft and tender). Drain and let cool.
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Cut the lemons into quarters, discard the seeds, and puree in a blender (rinds and all). The final weight of lemon puree should be 365g.
For the Cake:
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Preheat the oven to 350 degrees Fahrenheit and spray an 8″ cake pan with cooking spray and line with a parchment paper circle.
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In a large bowl, add the lemon puree and egg whites (should measure 2⅓ cups). Pour into a large bowl and whisk together.
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Whisk in the erythritol and lemon flavor.
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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).
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Scoop batter into the prepared pan and spread it out. Bake for ~55 minutes, or until surface of cake is firm and springs back when tapped. Flip cake onto a wire cooling rack and let cool completely. Slice and serve!
Nutrition Facts
Healthy Whole Lemon Pistachio Cake
Amount Per Serving (1 serving = 1/10th of recipe)
Calories 210
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 50mg2%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 2g2%
Protein 7g14%
Vitamin A 200IU4%
Vitamin C 57.8mg70%
Calcium 80mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
What a healthy cake this is! Only 210 calories for a large and filling slice with 6g of fiber and 7g of protein. All of the fat is healthy fat, coming from pistachios only (can you believe this moist and mouth-watering cake contains no butter or oil?).
This Healthy Whole Lemon Pistachio Cake definitely qualifies for breakfast. Yup, I said it — breakfast!
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With love and good eats,
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– Jess
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