Lemon, Pistachio and Coconut Milk Cake
Ingredients:
- 125g of butter
- 1 cup of powdered sugar
- 2 teaspoons grated lemon zest
- 2 eggs
- 140ml of AYAM ™ coconut milk
- 1 cup of baking flour
- 2 tablespoons lemon juice
- 1/2 cup chopped pistachios
Preparation:
- Preheat oven to 180 ° C.
- Grease a 20 cm round cake tin, line the bottom and sides with baking paper.
- Beat butter, sugar and lemon zest in a small bowl with an electric mixer until well combined.
- Add the eggs and beat until the mixture is creamy.
- Add half of the coconut milk and sifted flour, beat on low speed until well combined. Add the rest of the coconut milk and the lemon juice.
- Stir in the pistachios.
- Pour the preparation into the prepared mold.
- Bake 45 minutes or until the cake is firm and golden.
- Let stand 5 minutes before removing it from the mold.