Almond-Pistachio Lemon Cake with Coconut Whipped Cream & Citrus Salad Anti-Inflammation Recipe
This gluten-free and dairy-free almond-pistachio lemon cake is a nutrient-rich dessert loaded with anti-inflammatory benefits. Packed with almonds and pistachios, which provide magnesium and potassium, and topped with refreshing citrus salad and coconut whipped cream, this cake is both indulgent and beneficial.
Ingredients
For the Cake:
- 1 1/4 cups raw almonds or almond meal
- 1/2 cup pistachios
- 1/2 teaspoon salt
- 6 eggs separated
- 1 1/4 cups raw cane sugar divided
- 1 tablespoon grated lemon zest
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the Coconut Whipped Cream:
- 1 13.5-ounce can full-fat coconut milk
- 1 tablespoon confectioner's sugar optional
For the Citrus Salad:
- 2 oranges sectioned
- 2 grapefruits sectioned
- 1 tablespoon fresh mint leaves cut into strips
- 1 tablespoon honey plus more as needed
Instructions
To Make the Cake:
- Preheat and prepare the pan: Set your oven to 350°F and coat a 9-inch round springform pan with nonstick cooking spray.
- Process the nuts: Use a food processor to finely grind the almonds, pistachios, and salt until you get a consistent mixture.
- Prepare the egg yolk mixture: In a large mixing bowl, beat the egg yolks with 1 cup of raw cane sugar using a hand or stand mixer. Beat until the mixture becomes light and fluffy, about 2 minutes. Add the lemon zest, orange zest, vanilla extract, and almond extract, then stir to combine.
- Whip the egg whites: In a separate clean bowl, beat the egg whites with the remaining 1/4 cup of sugar. Continue beating on high speed until stiff peaks form, meaning the egg whites hold their shape when the whisk is lifted.
- Combine the mixtures: Gently fold the whipped egg whites into the egg yolk mixture in three parts, alternating with the ground nut mixture. Start and end with the egg whites, folding carefully to keep the batter light and airy.
- Bake the cake: Pour the batter evenly into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the surface of the cake is golden brown. Let the cake cool completely in the pan before removing the sides.
To Make the Coconut Whipped Cream:
- Chill the coconut milk: Place the can of full-fat coconut milk upside down in the refrigerator and leave it overnight to separate the cream from the liquid.
- Prepare the cream: Open the can and pour out the liquid, reserving only the thick coconut cream.
- Whip the cream: Transfer the cream to a mixing bowl. Using a stand mixer or a hand mixer with a whisk attachment, beat the coconut cream on high speed until it becomes light and fluffy, about 3 to 4 minutes. If desired, add the confectioner’s sugar for sweetness and continue to mix until fully incorporated.
To Make the Citrus Salad:
- Combine ingredients: In a medium bowl, add the orange and grapefruit sections. Stir in the mint strips and drizzle the honey over the fruit.
- Adjust sweetness: Taste the salad and, if necessary, add more honey to suit your preference. Gently toss to coat the fruit with the mint and honey mixture.
To Assemble:
- Prepare the cake: Carefully remove the sides of the springform pan and place the cooled cake on a serving platter.
- Add the whipped cream: Spread the coconut whipped cream evenly over the top of the cake, using a spatula for a smooth finish.
- Top with citrus salad: Spoon the citrus salad over the cream, ensuring an even distribution. Slice the cake into wedges and serve immediately.
Notes
- Almonds and pistachios provide anti-inflammatory properties, making this cake an ideal choice for those seeking a nutritious dessert.
- Ensure the coconut milk is well chilled to achieve a thick and creamy whipped texture.
- Substitute honey with maple syrup for a vegan option.
Tried this recipe?Let us know how it was!