Healthy pistachio lemon olive oil cake

Ingredients

Ingredients

• 1 cups unsalted pistachios
• 1 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cups honey
• 3 large eggs
• 1/2 cups extra virgin olive oil
• 1/2 cups plain greek yogurt
• 1 tsp vanilla extract
• 1 lemon zest

Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare an 8‑inch cake pan by greasing and lining it.
3. Grind the pistachios to a fine texture (not a paste).
4. Combine the dry ingredients – almond flour, baking powder, baking soda, salt, and ground pistachios – in a bowl.
5. Beat the honey and eggs together until well combined.
6. Slowly whisk in the olive oil.
7. Stir in the yogurt, vanilla extract, and lemon zest.
8. Fold the dry mixture into the wet mixture until just incorporated.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow the cake to cool completely before serving.
12. Optional: dust with powdered sugar before serving.