A summer cake should not come along too heavy and so a nutty cake fits well on the table. The sugar can be partially replaced with lucuma powder, depending on your needs and taste preferences. Lucuma gives here still a unique caramel-like flavor.
- 1 1/8 cup butter or vegetable margarine
- 1 Organic lemon, lemon peel
- 1 Vanilla bean
- 1 1/3 cup ground almonds
- ½ cup chopped pistachios
- 1 cup sugar
- ¼ cup Lucuma powder
- 4 egggs or vegan alternative
- 1/3 cup Weissmehl
- ¼ cup Almond flakes and pistachios for decoration
About 1 hour
For about 12 portions
Round springform pan 28 cm ø
- line the springform pan with baking paper and brush lightly with a little butter.
- Cut open the vanilla bean and scrape out the pulp. The vanilla bean is good to keep and mix with sugar. This will give the sugar a pleasant vanilla flavor.
- In a mixing bowl, beat butter and sugar together with lucuma powder until fluffy.
- Slowly beat in the eggs or egg alternative.
- Add lemon zest, vanilla pulp, almonds and pistachios and stir in.
- Slowly sift in the flour and stir the batter.
- Pour the dough into the form and let it rest for a short time
- Preheat the oven to 150°C / 302°F top and bottom heat.
- Bake the cake for about 50 to 60 minutes.
- Remove from the oven and leave to cool in the pan.
If you like, you can sprinkle the cake with lemon juice for flavor and top with pistachios. Fruits such as strawberries or raspberries are also a visual eye-catcher and guarantee a fruity pleasure.
ALMONDS are good sources of protein, are rich in fibre and have a favourable fat content, which does not burden the metabolism but supports it. They also have a prebiotic effect and are therefore useful for the immune system.
According to a study, almonds are said to be able to relieve the symptoms of metabolic syndrome. This term covers several risk factors for cardiovascular disease and diabetes, such as obesity, high blood pressure, low fat levels and high blood sugar. It is also known as 'affluence syndrome'.
However, almonds are difficult to digest and should be chewed well. So almond paste is a good alternative and versatile. It is produced by roasting, crushing and rolling the almonds.
And if you are sensitive to the natural preservative salicylic acid, it is better to choose a different kind of nut.
BUTTER consists of milk fat and up to 16 percent water. It contains 2/3 saturated fatty acids, with a lower proportion of unsaturated fatty acids and a lower proportion of polyunsaturated fatty acids.
The cholesterol content is also higher than in meat or cheese, for example, with 240 mg of cholesterol per 100 g of butter. If you have to pay attention to this, you should rather reach for vegetable fats.
Butter is an absolutely natural product and has an unmistakable taste, which is why it is often used in baking. However, you can easily reach for other fats.
In the EGG YOLK most of the nutrients of an egg are found such as the vitamins of the B group, D and K, as well as minerals such as calcium and potassium, magnesium and phosphorus and trace elements such as iron and iodine, copper and zinc.
The egg also contains lecithin, which not only protects the liver and large intestine mucosa, but is also important for memory and concentration. It strengthens the nerves and thus helps with stress.
On the other hand, eating egg yolk regularly is said to be harmful to blood vessels. A study published in 2012 by Canadian researchers found that egg yolk, like smoking, can accelerate the process of artherosclerosis.
Those who want or need to avoid eggs for health or ethical reasons can choose from a host of alternatives. Whether egg substitute powder from the health food store, silken tofu or chia seeds, there are a number of products that are a good choice to replace an egg yolk.
LUCUMA is a tasty and at the same time healthy alternative to sugar - and it is also low in calories, with a low glycaemic index. Good for diabetics, as the blood sugar level only rises slowly after the consumption of Lucuma.
It acts as a good source of energy, revitalizes and inhibits inflammation and digestion.
Due to the production for spreadability (vegetable fats are hardened), trans fats are contained in margarine, which are not exactly optimal from a health point of view. This should be kept in mind.
The juice contains enzymes that support the body's own collagen production. Vitamin C also has an antioxidant effect.
It owes its wonderful scent to essential oils: limonene and citral.
Lemons have a fruity, fresh note and are thus able to give food and drink a pleasant aroma.
PISTACHIOS, like most nuts, are valuable for their polyunsaturated fatty acids, which prevent elevated cholesterol levels and help overall with cardiovascular disease.
The small green kernels consist of 50 percent fat, the protein content is 20 percent, and vitamins A, B1, C, E, K and folic acid as well as iron, calcium and especially potassium can be found. Abundant fiber is also present, are good for digestion.
Cell-protecting Polyphenole has to offer the pistachios likewise like a positive influence on Triglyceridwerte, which are increased with predominance and jointly responsible for the formation of Thromboses or a Arteriosclerosis of the blood vessels.
In a study conducted at UCLA in California with overweight subjects, the "pistachio group" lost weight faster than the group that ate salty snacks, despite the higher calorie intake. A study analysis published in 2016 by Imperial College London and the Norwegian University of Technology and Natural Sciences shows how positively the consumption of nuts has an effect on health in general.
Healthy and delicious goes well with pistachios in any case, they are versatile and spice up so some recipes taste and look.
SUGAR is mostly extracted from plants such as sugar beet, sugar palm or sugar cane and consists largely of sucrose.
However, too much sugar is not exactly beneficial to the body's health and, according to the WHO (World Health Organization), should not account for more than 10 percent of daily energy intake www.dge.de.
WHITE FLOUR comes from the innermost and lightest part of a cereal grain, called the endosperm. This consists mainly of starch and 10 percent of protein, called gluten. Thanks to this, white flour is well suited for baking fine pastries and cakes.
Incidentally, the type designation indicates how many minerals are still contained in the milled flour. For example, white flour type 405 has only 405 g of minerals per 100 g of flour. Flour used for baking bread usually has 1050 g, i.e. type 1050.
If you want more nutrients in your baked goods, you can use spelt flour. Here the proportion of vital substances such as vitamins B1, B2, B3, B5, B6, B7, B9 and E, as well as minerals such as calcium, iron, potassium, magnesium and phosphorus is higher.
In addition, spelt flour contains all eight essential amino acids, which is important for protein synthesis. And - spelt is low in gluten.