Lemon cake with pistachios

This ARANIK guide reframes “Lemon cake with pistachios” for practical use, with emphasis on product quality, applications, sourcing and the points that matter to importers, food manufacturers and B2B buyers.

This is the recipe for a simple single layer cake with a spongy texture that has roasted pistachios. It is covered with delicious lemon cream cheese. This cake is perfect for any occasion, any time of the year, and it's great with tea! The taste of olive oil goes well with lemon and pistachio, however, you can also use sunflower oil instead. We hope you enjoy making this cake.

Required materials:

Pistachio cake batter

• 142 grams of all-purpose flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon of salt
• 150 grams of sugar (granules)
• 40 grams of finely ground roasted pistachios (without salt)
• 60 ml of olive oil or sunflower oil
• 1 large egg (at room temperature)
• 120 ml of high-fat yogurt
• 2 teaspoons of grated lemon peel
• 60 ml of milk (at room temperature)
• 5 ml of pure vanilla extract

Cream cheese frosting

• 125 grams of cream cheese
• 160 ml of whipped cream
• 50 grams of sugar (granules)
• 5 ml of lemon juice
• 5 ml of pure vanilla or almond extract

How to prepare:

• Preheat the oven to 175°C and line a 20 x 20 square baking tin with parchment paper.
• Make the cake batter. Sift the flour, baking powder, baking soda and salt into a large bowl. Add sugar and ground pistachios and stir until completely mixed.
• Mix the oil, eggs, yogurt, lemon peel, milk and vanilla in a medium bowl and beat until completely smooth.
• Add the wet ingredients to the bowl containing the dry ingredients and gently mix everything together. Make sure to reach to the bottom of the bowl and lift up any dry bits. Stop just when the ingredients are fully combined and be careful not to over mix.
• Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Let it cool in the pan for 20 minutes and then transfer the cake to a cooling rack.
• Now make the frosting. Stir the soft cream cheese until smooth. Add 2 tablespoons of cream and stir until very smooth. Then gradually add the rest of the cream and beat until soft peaks form. Gradually add the sugar until it becomes spreadable, then stir in the lemon juice and almond extract. Spread the frosting over the cooled cake and then sprinkle with chopped pistachios before serving.

Important points:

• Mix sugar with lemon peel for more flavor.
• Use ingredients at room temperature.
• Roast the pistachios.
• Sift the dry ingredients.
• Do not overmix the batter.

To prepare pistachios, you can visit the store section of the site.

Drink!

Source: scientifically sweet

What B2B buyers should verify

Before ordering, align on specification, ingredients, packaging, minimum order quantity, shelf life, sample availability and required documentation. ARANIK can clarify these points according to the product and destination market.

Talk to ARANIK

For specifications, packaging options, samples and commercial inquiries, view our pistachio slices or contact us. Phone: +971507457971.