Description
A delightful dessert combining the nutty richness of pistachios with the zesty flavor of lemon, featuring a soft sponge filled with whipped cream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pistachio nuts, ground
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon extract
- Extra pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Combine the flour, ground pistachios, baking powder, and salt in a bowl. Set aside.
- Whisk together the eggs and granulated sugar until light and fluffy.
- Stir in the vanilla extract, lemon zest, and lemon juice into the egg mixture. Gradually fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until lightly golden.
- Transfer the cake to a clean kitchen towel dusted with powdered sugar and roll it into a log shape. Let it cool completely.
- Whip the heavy cream with powdered sugar and lemon extract until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream evenly, and re-roll it gently. Refrigerate for at least an hour before slicing.
- Serve garnished with extra pistachios for a beautiful presentation.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The unfilled sponge can be frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 17g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 210mg