Pistachio Cake with Cream Cheese

Ingredients

• 150 g unsalted pistachio nuts
• 240 g spelt flour type 630
• 3 tsp baking powder
• 180 g softened butter
• 180 g whole cane sugar
• 3 eggs
• 1 tsp vanilla powder
• 2 tsp organic lemon zest
• 6 tbsp milk (3.5% fat)
• 175 g cream cheese
• 2.5 tbsp maple syrup

Instructions

1. 1.

   Add 100 g pistachios and flour to a blender and pulse until fine. Mix in baking powder. Beat butter and sugar until fluffy.

2. 2.

   Whisk eggs one at a time into the butter-sugar mixture. Stir in vanilla powder and lemon zest. Alternately fold in the pistachio-flour mix with milk.

3. 3.

   Pour batter into a silicone loaf pan or a parchment-lined loaf pan and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 40 minutes, checking with a skewer. Remove and cool.

4. 4.

   Meanwhile, whisk cream cheese and maple syrup for the topping and chop remaining pistachios. Spread the cream cheese glaze over the cooled cake and sprinkle with chopped pistachios.