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Gluten-Free Almond and Pistachio Cake From 'The Ginger & White Cookbook'

Emma Kobolakis
  • 90 minutes
  • Serves 8 to 10

INGREDIENTS

2

Lemons, Juice of

2

Unwaxed lemons, zest of

4

Eggs, free-range

1/4 cup

Gluten-free, all-purpose flour

1 1/3 cups

Superfine sugar

2/3 cup

Almonds, ground

1/2 cup

Pistachios, ground

1/2 cup

Pistachios

2 1/2 sticks

Butter, unsalted

1

drop Rosewater