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Almond-Pistachio Lemon Cake with Citrus Salad and Coconut Whipped Cream

By March 16, 2020October 2nd, 2020No Comments
LemonCake 6183 scaled

You will never guess that this stunning finale to a meal doesn’t include gluten or dairy. I owe the improvements to the talented Amanda Frederickson, who took my favorite version of almond-citrus cake and turned it into this masterpiece. The almonds and pistachios may be calorie laden, but they are loaded with magnesium and potassium, and they make a fantastic substitute for refined white flour.

Preparation time: 30 minutes

Cooking time: 40-45 minutes

Serves 6-8



1 1/4 cup [200 g] raw almonds or almond meal

1/2 cup [70 g] pistachios

1/2 tsp salt

6 eggs, separated

1 1/4 cup [250 g] raw cane sugar

1 Tbsp grated lemon zest

1 tsp grated orange zest

1 tsp vanilla extract

1/4 tsp almond extract


One 13 1/2-oz [400-ml] can full-fat coconut milk

1 Tbsp confectioner’s sugar (optional)


2 oranges, sectioned

2 grapefruits, sectioned

1 Tbsp mint leaves, cut into strips

1 Tbsp honey, plus more as needed


To make the cake: Preheat the oven to 350°F [180°C]. Coat a 9-in [23-cm] round springform pan with nonstick cooking spray.

In a food processor, combine the almonds, pistachios, and salt and pulse until finely ground. In a large bowl, combine the egg yolks and 1 cup [200 g] of the raw cane sugar. Beat until light and fluffy, about 2 minutes. Add the lemon zest, orange zest, vanilla, and almond extract and beat until incorporated.

In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and the remaining 1/4 cup [50 g] raw cane sugar on high speed until glossy, stiff peaks form.

Using a spatula, alternate folding the egg whites and the almond mixture into the egg yolk mixture, starting and ending with the egg whites. Pour into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden brown, 40 to 45 minutes. Allow the cake to cool completely.

To make the coconut whipped cream: Chill the can of coconut milk, upside down, in the refrigerator overnight. Turn right-side up and open the can with a can opener. The water will be on the top. Carefully pour out the water and reserve for another use, so that only the coconut cream remains. Place the cream in a stand mixer fitted with the whisk attachment. Add the confectioner’s sugar (if using) and whip on high speed until light and fluffy, 3 to 4 minutes.

To make the citrus salad: Combine the orange and grapefruit sections with the mint and honey in a medium bowl. Taste for sweetness and add more honey if needed.

Remove the sides of the springform pan and transfer the cake to a serving platter. Spread the coconut cream into an even layer over the cake. Cut the cake into wedges, then top with the citrus salad and serve.

Reprinted from The Anti-Inflammation Cookbook by Amanda Haas with permission by Chronicle Books, 2015