Ingredients
- 1 cup roasted shelled pistachios
- 1 1/2 cups fine blanched almond flour
- 1 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- zest from 2 large lemons
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup plain or vanilla whole-milk greek yogurt
- 1/4 cup fresh squeezed lemon juice
- 1 tsp almond extract
- 1 batch lovely lemon frosting
- 6 tbsp low sugar strawberry jam
- strawberries (optional)
Steps
- Heat the oven to 350 F and grease a 9-inch round cake pan with cooking oil.
- Grind the pistachios into fine crumbs and whisk them with the almond flour, oat flour, baking powder, baking soda, and salt.
- Whisk the lemon zest, sugar, eggs, yogurt, lemon juice, and almond extract in a large bowl.
- Stir the dry mixture into the wet mixture until just combined, then spread it in the pan.
- Bake for 40 to 45 minutes, until the center is set and reaches 160 F, then cool completely.
- Spread the lemon frosting over the cooled cake and spoon the strawberry jam over the top.
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