(~12 cupcakes)
Ingredients:
- 4 eggs, separated
- 130 g sugar
- 40 ml oil
- 100 g almond flour
- 100 g peeled pistachios
- 2 tablespoons cornstarch
- Zest of 1 lemon
- 2 teaspoons lemon juice
- A pinch of salt
Instructions:
- Preheat the oven to 180°C (350°F).
- Using a food processor, grind the pistachios into a fine flour.
- In the bowl of a mixer, beat the egg whites on medium speed.
- When small bubbles start to form, increase the speed and gradually add the sugar.
- Beat for 3–4 minutes, until stiff, glossy peaks form.
- Lower the mixer speed and add the egg yolks and oil; mix until combined.
- Add the almond flour, pistachio flour, lemon zest, lemon juice, cornstarch, and salt. Mix just until the batter is smooth and uniform.
- Divide the batter evenly between cupcake liners and bake for 15–22 minutes.
- The cupcakes are ready when golden brown and no longer wobbly.
- Remove from the oven and let cool.
Optional: Lemon-Yogurt Sauce
Mix plain yogurt with 1 teaspoon honey, lemon zest, and 2 teaspoons lemon juice. Serve alongside the cupcakes.
Variation:
To make a loaf cake, pour the batter into a bread loaf pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with some crumbs.
