Lemon, pistachio and coconut slice

This delicious slice is the perfect combination of tang and sweetness with both a satisfying crunch from the pistachios and a smooth, sponge base.
Enjoyed with a warm cuppa!

• 2 lemons
• 6 eggs
• 1 ½ cups almond meal
• ½ cup crushed pistachios
• ½ cup desiccated coconut
• 2 teaspoons vanilla extract
• 1 teaspoon ground cardamom
• 1 tablespoon baking powder
• 1 cup honey

Combine ½ cup Honey, 2 drops Almond Essence and 2 cups mixed berries (fresh or frozen) and simmer for 30 minutes or until reduced by half. Then puree in a blender.

• Boil the lemons for one hour changing water every 20 minutes, drain and cool
• Blend lemons in food processor
• Beat eggs, honey, vanilla and cardamom until creamy, then stir in lemons
• Add almond meal, coconut and baking powder, mix gently
• Pour into a nonstick baking tray, lined with baking paper
• Sprinkle with crushed pistachio nuts
• Bake in the oven at 150 degrees for 20-30 minutes or until firm.
• Let cool in the tray, remove and cut into slices, garnish with berry sauce and fresh mint.

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