Primal Pistachio Pound Cake

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Some of you Primal eaters out there may be wondering why I am still eating desserts. Well, I know part of living primally is to avoid sugars-which clearly means dessert. But being someone who has a true passion for baking, I obviously needed to make some exceptions here. And almost all the desserts featured here will be made of only natural unprocessed ingredients-even this pistachio pound cake that has been adapted from a Bon Appetit magazine I so conveniently found in my neighborhood library. I also added a primal-approved raspberry infused whipped coconut cream–delish if I say so myself.

Pistachio Pound Cake (Adapted from Bon Appetit)

1 c almond meal

3/4 tsp salt

1/2 tsp baking soda

6 Tbsp butter, at room temperature

3/4 c organic honey or pure maple syrup

2 eggs, at room temperature

1 Tbsp fresh lemon juice

1 Tbsp fresh orange juice

1 tsp orange zest

1/2 tsp lemon zest

1/2 c shelled raw pistachios, chopped, divided

Preheat oven to 325 degrees and butter a 9x5x3 bread pan. Cream softened butter and honey in a medium mixing bowl. Continue mixing as you add the eggs one at a time, followed by the lemon and orange juice and zest. In a separate bowl, whisk together the almond meal, salt, and baking soda. Add dry ingredients to wet ingredients and beat on low. When thoroughly mixed, fold in 1/4 cup of the pistachios. Pour batter into your prepared pan and top with remaining 1/4 cup pistachios. Bake cake 45 minutes to 1 hour, or until a toothpick comes out clean, rotating the cake half way through. Let cool before serving.

Raspberry Infused Whipped Coconut Cream

1 can organic full fat coconut milk

1 tsp pure vanilla

2 Tbsp raspberry enlightenment (from Penzey’s spices) or 1/4 c fresh raspberries

Not only is coconut milk delicious and loaded with great nutrients, it also makes a great whipped cream replacement. Place the can of coconut milk in the refrigerator and chill overnight. This will ensure that all of the coconut milk solids separate from the water in the can. It also helps to chill the bowl you will use to whip the cream. Open the can and scoop out only the solids being very careful not to get any of the clear liquid into your bowl, as this will make it more difficult to whip the cream to the desired texture. Using a hand mixer or stand mixer with whisk attachment, whip the coconut milk solids and vanilla until stiff peaks form, about 5 to 7 minutes.

Add the raspberry enlightenment and whip an additional 2 minutes. You can really use any fruit flavor you want if you don’t have a Penzey’s near you. The most healthy option would be organic fresh fruit–the fruit flavor ties in really well with the citrus notes in the pound cake. I’ve also made this with a pure cherry nectar that I reduced to a syrup in a sauce pan. Fresh raspberries would work really well after warming them in a saucepan as well. Lastly, add a nice dollop of whipped cream to a slice of pistachio pound cake and enjoy.

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One response »

  1. Pingback: Primal Cherry Pie | The Kitchen Faerie

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