Lemon-Ginger Cake with Pistachios

Lemon-Ginger Cake with Pistachios

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Lemon curd

  • 1 cup (2 sticks) unsalted butter, diced
  • 2 1/2 tablespoons (packed) finely grated lemon peel


  • 5 teaspoons ground ginger
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2 1/2 tablespoons (packed) finely grated lemon peel
  • 8 large egg whites, room temperature, divided
  • 1 cup blackberry preserves


  • 2 teaspoons unflavored gelatin
  • 4 large egg whites, room temperature
  • 1/4 cup chopped natural unsalted pistachios (about 2 ounces)
  • 2 tablespoons chopped crystallized ginger (about 1 1/2 ounces)

Recipe Preparation

Lemon curd

  • Whisk eggs and yolks in large bowl. Combine lemon juice, butter, and sugar in medium metal bowl. Set over saucepan of simmering water; stir until sugar dissolves. Gradually whisk hot lemon mixture into egg mixture. Return mixture to bowl set over water; whisk constantly until mixture thickens and instant-read thermometer registers 180°F, about 5 minutes. Pour curd through fine strainer set over bowl; stir in lemon peel.

  • Place plastic wrap directly on surface of curd. Refrigerate until cold, at least 8 hours or overnight. DO AHEAD Can be made 2 days ahead. Keep refrigerated.


  • Position rack in center of oven and preheat to 325°F. Lightly butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment rounds. Sift first five ingredients into large bowl of stand mixer fitted with whisk attachment. Add butter, milk, and lemon peel and beat on medium-high speed until thick batter forms, about 2 minutes. Add 4 egg whites; beat until smooth. Add remaining 4 egg whites; beat until well blended and smooth. Divide batter between prepared pans (about generous 4 1/2 cups for each); smooth tops with offset spatula.

  • Bake cakes until golden and tester inserted into centers come out clean, about 45 minutes. Cool in pans on rack 10 minutes. Turn cakes out onto racks; remove parchment and cool completely. DO AHEAD Can be prepared 1 day ahead. Wrap in foil and store at room temperature.

  • Cut domed tops from both cakes, making each cake 1 1/4 to 1 1/3 inches high. Using long serrated knife, cut each cake horizontally in half. Place 3 cake layers on separate cardboard rounds or plates (reserve fourth cake layer for another use). Spread 1/3 cup preserves over top of each of 3 cake layers.

  • Transfer 1 cup curd to large bowl; reserve for mousse. Divide remaining curd among layers (generous 3/4 cup for each); spread evenly over preserves to edge of layers. Refrigerate layers separately while preparing mousse (do not stack cake layers).


  • Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Place saucepan over low heat, stirring until gelatin dissolves, about 2 minutes (mixture will be lukewarm). Stir gelatin into reserved 1 cup lemon curd.

  • Using electric mixer, beat egg whites and 3 tablespoons sugar in large bowl until stiff but not dry. Fold egg whites into curd mixture in 2 additions; set aside until mousse begins to set slightly, about 10 minutes. Spoon 1/3 of lemon mousse (scant 1 cup) atop each layer, then spread gently to edges using offset spatula. Chill layers until mousse firms up slightly, about 30 minutes.

  • Place 1 cake layer on platter. Gently top with second, then third, being careful not to press down firmly. Refrigerate at least 2 hours. Cover with cake dome and keep refrigerated.

  • Garnish top edge of cake with white chocolate curls. Sprinkle pistachios and crystallized ginger in center of cake.

  • For white chocolate curls, use a thick block of high-quality white chocolate. Microwave at 5-second intervals to soften slightly. Place the block of chocolate on a clean kitchen towel on a work surface. Using a vegetable peeler, peel off the chocolate in curls.

Reviews Section

Lemon Ginger Pistachio Cake with Greek Yogurt Cream Cheese Frosting

It’s light, fluffy, tender, and sweet. It’s bursting with lemon flavor and spiced with a little ginger. It’s a Lemon Ginger Pistachio Cake that you will —I promise—absolutely love!


  • 1-½ cup Whole Wheat Pastry Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Ginger
  • ½ teaspoons Sea Salt
  • ¾ cups Coconut Sugar
  • ½ cups Coconut Oil, Melted And Cooled, Plus More For Greasing
  • ⅓ cups Agave Nectar
  • 2 whole Pasture-raised Eggs, Room Temperature
  • 1 teaspoon Vanilla Extract
  • 1 whole Medium Lemon, Zested
  • ½ cups Low-fat Kefir
  • ¼ cups Freshly Squeezed Lemon Juice (about 1 Medium Lemon)
  • 8 ounces, weight Full Fat Cream Cheese, Room Temperature
  • ½ cups 2% Greek Yogurt
  • 2 Tablespoons Agave Nectar
  • ¾ teaspoons Ground Ginger


Preheat oven to 350ºF and lightly grease three 6-inch-diameter cake pans with coconut oil. Set aside.

In a small bowl, whisk flour, baking powder, ginger, and sea salt. Set aside while you prepare the wet ingredients.

Using a stand mixer or handheld mixer, cream coconut sugar, coconut oil, and agave nectar until smooth. You’ll know the mixture is creamed and ready when it turns from a golden brown to a light brown and only a few specks of coconut sugar remain.

Add 2 eggs, vanilla extract, and lemon zest and beat again until smooth. Pour in half of the kefir and lemon juice, followed by half of the combined dry ingredients. Mix, repeat the process, and mix again just until the batter is smooth. Don’t over-mix!

Divide batter evenly amongst the three small cake pans—each one should be about 3/4 full. Bake for 22 minutes, or until firm in the center and golden around the edges. The batter itself is already a light golden color, but when it’s baked through, the edges will be slightly darker. You should also test by poking a toothpick through the center of each layer—it should come out mostly clean. Let cakes cool completely before you frost them.

While the cakes cool, prepare the frosting. Using a stand mixer or handheld mixer, cream the cream cheese, Greek yogurt, and agave nectar until smooth. Add ground ginger and whip on high until light and fluffy, about 5–6 minutes.

Assemble the cake. Place one layer down on a cake stand or plate, then smooth a layer of frosting. You should use about 1/4 cup of frosting on each layer, making sure to save enough to frost the entire cake once all the layers are stacked. Garnish with chopped pistachios and sliced lemon, if desired.

Slice and serve. Store leftovers in an airtight container for up to one week. The frosting may change color slightly, but that is just the result of the Greek yogurt and cream cheese coming in contact with oxygen. The cake will also toughen up in the fridge, so keep that in mind.

Feb 11 lemon, ginger and pistachio cake

I have been wanting to make a lemon cake using a whole lemon for a while. The important phytonutrients in lemons are found in the peel - the part we normally throw away (see tip below). This cake remedies this! Since the whole lemon is used this is quite a grown up taste and not massively sweet. I love this lemony, nutty hit – but if you love your cakes very sweet this might not be for you! Be sure to choose organic lemons to avoid wax and pesticide residues.


2 unwaxed lemons (organic preferably)
300g pistachio kernels
2 tablespoon of extra virgin olive oil
5 eggs, separated
250g coconut sugar
1 teaspoon ground ginger
1 teaspoon fresh grated ginger
1 teaspoon cinnamon powder
pinch salt


prep time: 25 mins
cook time: 2 hours

Wash the lemons in hot water to remove any wax.

Place in a small saucepan and cover with water. Add a lid and bring to the boil.

Turn the heat down to a simmer and cook for about 1 hour until the lemons are soft. Keep checking and top up with water if needed.

When cooked, drain and leave for a few minutes.

Preheat the oven to 180°C and line a 23cm cake tin.

Place the pistachio kernels in a food processor and pulse until finely ground.

Halve the lemons and remove any pips.

Place the lemons in the small bowl of a food processor and blitz until a puree.

Whisk the egg yolks, olive oil and coconut sugar in a bowl until paler and thicker. I do this using an electric whisk.

Fold in the pistachios, the ginger powder, grated fresh ginger, cinnamon powder and lemon puree.

Whisk the egg whites with a small pinch of salt in a bowl until stiff peaks - again I do this with an electric whisk.

Gently fold in the pistachio mix little by little.

Spoon into the pre-lined tin and cook in the preheated oven for 45 minutes until golden and firm on top.

Leave to cool in the cake tin.

The health boost tip

Lemons are little nutrition powerhouses. They contain flavonoids, which have been found to have fantastic antioxidant properties. They are also renowned as excellent sources of vitamin C, which helps protect against the oxidative damage caused by free radicals. The peel contains d-limonene a flavonoid phytonutrient that acts as a powerful antioxidant. The white pith contains flavonoids that have been found to help lower LDL cholesterol.

Kat is a Nutritional Therapist, passionate foodie and a mother to three children. With a busy family life she enjoys coming up with quick, easy nutritious meals that are not only good for you – but that everyone loves.

Kat is a Nutritional Therapist, passionate foodie and a mother to three children. With a busy family life she enjoys coming up with quick, easy nutritious meals that are not only good for you – but that everyone loves.

Ingredients of Pista Sandesh

  • 2 litre milk
  • 200 gm pistachios
  • 1/2 teaspoon citric acid
  • 1 cup sugar
  • 20 pistachios

How to make Pista Sandesh

Step 1 Boil milk

To start with, take a deep bottomed pan and keep it on medium flame. Add milk in the pan and boil it. Meanwhile, in a bowl, mix together citric acid and water. When the milk gets boiled, slowly add this citric acid mixture to the milk and let the milk curdle. Wait for the paneer to be formed.

Step 2 Prepare chenna

Once the paneer (chenna) is formed, strain it out and let it cool. Don't forget to drain out the excess water from the paneer. Dry grind the pistachios till they turn into a fine powder. Keep them aside.

Step 3 Prepare the sandesh and relish!

Take a pot and roast the paneer that you just made along with sugar for 6-7 minutes. Keep the flame low. In a grinder, grind this mixture and let it become tender. Add powdered pistachios to this mixture and mix well. Make small balls of these mixture and garnish with pistachios.

As soon as we hear the first robin chirping or see flower buds start to bloom, we know that spring is here. And that means it's time to start indulging in a variety of different seasonal produce, such as rhubarb and lemon, as well as our favorite spring treats, including carrot cake, fruit crumbles and crisps, and frosted sugar cookies.

As far as spring dessert recipes go, we love to prepare sweets that include in-season fruits. One perfect combination? Strawberries and rhubarb, as in the Rhubarb-Strawberry Tart that's pictured here. Not only is it absolutely gorgeous (if we do say so ourselves), but it's also easy to make. You can prepare the tart dough in advance and store it in the refrigerator overnight. Then all you need to do is stir together fresh rhubarb and strawberries, sugar, cornstarch, and lemon juice in a large bowl and fill the tart shell. Once it's baked, you will fall head over heels for the jammy, bright pink filling and fresh flavor. If you're baking it for a family gathering or to give to a friend, know that they won't be able to resist the vibrant dessert either.

Another classic spring dessert that everyone loves is carrot cake. We have several varieties of this seasonal star including carrot cake cookies that are the perfect individual dessert to serve at a COVID-safe gathering. Not only do carrots add a vibrant orange color to these desserts, but they also build fantastic moistness, thanks to their natural juices. Go for a classic layer cake or mix it up with our carrot cake cookie and parfait recipes.

Whether you're hosting a brunch for Easter, a Mother's Day dinner, or just want to embrace the arrival of spring with something sweet for dessert, these recipes surely fit the bill.

Ingredients of Pista Burfi

  • 2 cup
  • 1/2 teaspoon powdered
  • 1 tablespoon
  • 1 cup
  • 1 teaspoon
  • 1 cup
  • 6

How to make Pista Burfi

Step 1 Soak pistas in warm water

To prepare these delicious burfis, soak the pistachios in warm water for about 20 minutes.

Step 2 Blend to form a smooth paste

Drain the water and remove the skin of the pistachios. Add the pistachios and 2- 3 drops of food color in a mixer to blend them to form a smooth paste.

Step 3 Prepare sugar syrup

Then, prepare a sugar syrup by dissolving the sugar in the water.

Step 4 Mix pista pasta

Add the pista paste to the sugar syrup and keep stirring. Add the cardamom powder and cook for a few minutes.

Step 5 Let it rest

Grease a plate using the ghee and spread the pista mixture on it. Allow it set for about an hour.

Lemon, Ginger & Pistachio Loaf

Neha is one of my favourite bloggers. Her recipes have me drooling over my keyboard and her travel posts are so informative. I also love pistachio and this cake sounds amazing, I will definitely be making it!

Some of my favourite ingredients are lemon, ginger and pistachio and what better way to combine them than in a cake. The recipe below give you at least 6 slices.


1 Lemon (peel for the cake and juice for later)

4 oz stork or softened butter

2 large lightly beaten eggs

1 tablespoon ground pistachio

For decoration and crunchy top: Stem ginger, chopped pistachios, icing sugar, lemon juice from the lemon above and 1 tablespoon caster sugar


1. Preheat the oven at 180 degrees

2. Mix the butter and sugar into a creamy mixture. I always find doing this first gives the cake a better texture.

3. Sieve the self-raising flour then add the ground pistachios, ground ginger , baking powder, lemon rind in a separate bowl

4. Combine the mixtures and add the eggs and milk. Beat the ingredients until well combined

5. Put the mixture into a greased loaf tin

6. Bake the cake for 50-60 minutes or until ready. The cake should spring back when pressed in the centre

7. Leave to cake to cool in the tin for a few minutes before turning it out and placing it on a wire rack

8. Whilst the cake is warm, mix 1/2 of lemon juice with 1 tablespoon of granulated sugar into a runny consistency and evenly pour over the cake.

Recipe Summary

  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ cup finely chopped crystallized ginger
  • 2 tablespoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 3 large eggs
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg white
  • 1 tablespoon sugar

Lightly spoon flour into dry measuring cups level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Stir in crystallized ginger. Combine rind, juice, and whole eggs add to flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface knead lightly 7 or 8 times. Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray flatten each roll to a 1-inch thickness. Combine water and egg white, and brush over rolls. Sprinkle rolls evenly with 1 tablespoon sugar.

Bake at 350° for 20 minutes. Remove rolls from baking sheet cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (3/4-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325° bake 20 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet cool completely on a wire rack.

Raw Physalis Cheesecake

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4" cake
  • Category: Cake
  • Method: Raw
  • Cuisine: Dessert


A raw cheesecake made with golden berries (also known as physalis), which lend their sweet and sour notes and pastel yellow hue to this treat. This recipe is grain & gluten-free, vegan, refined sugar-free.



  • ½ cup raw cashews
  • 1 soft medjool date, pitted
  • ½ tbsp maple syrup
  • ½ tbsp coconut oil


  • ½ cup raw cashews, pre-soaked and strained*
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 20 physalis berries, de-husked
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt

Optional toppings


  1. Process all crust ingredients in a food processor into a sticky crumble. Transfer to a 4″ springform pan and press down into a flat crust. Freeze while working on the next step.
  2. Blend all filling ingredients in a power blender into a smooth consistency (make sure they’re all at room temp first). Pour the filling into the pan over the crust and smooth out the top. Decorate with desired toppings.
  3. Freeze for 5-6 hours or overnight. Thaw out slightly, slice and enjoy! (Keep leftovers frozen).


*To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Additional Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.

Did you make this recipe?

Disclaimer: this post contains an affiliate link to the 4″ and 6″ springform pans, and Vitamix blender recommended for this recipe.

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