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Pistachios: The Healthful Nut – Aug 2023

August Blog Lemon Pistachio Img

Pistachios: The Healthful Nut

The pistachio, according to research, is a member of the cashew family originating in the middle east and is most popular as a nut eaten as a snack. On its own, pistachios are a great source of healthy fats, fiber, plant-based protein, and various nutrients, including vitamin B6 and thiamine according to health professionals. Inclusion in baked goods, can create a gluten-free treat with the right ingredients. Below is a recipe highlighting the pistachio and complimented by the brightness of lemon. Attention to ingredient details, make this recipe gluten-free. Please read through the recipe first, highlight are the ingredients found at Buchmann Bakery Supplies, and others pantry staples. Please note, the steps to create the pistachio flour are at the end of the recipe, and very simple to make. We hope you enjoy this delicious cake and share it with others.

Lemon Pistachio Cake Recipe

Products Needed from Buchmann Bakery Supplies:

Item # C9986610  – Pistachio Paste F #2.64

Item # H2: Honey #5

Item # SUG020: Brown Sugar #25

Item # O002: Vegetable Oil #35

Item # BA042: Tate & Lyle Cornstarch #50

Item # BA011: Salt #25

Item # FB724: Lemon Fruit Bits #10 (or Zest a Whole Lemon)

Item # EG02: Whole Eggs

Ingredients for the cake:

  • 75g Pistachio Paste
  • 50g brown sugar
  • 150g honey
  • 175g whole eggs
  • 200g vegetable oil
  • 285g pistachio flour: How to make pistachio flour ***
  • 75g Cornstarch
  • 5g baking soda
  • 3g sea salt
  • 1 – Zest full lemon (wash thoroughly)

Cake Preparation

Pre-heat oven to 325 degrees F. Prep loaf pan or flexipan or bundt pan with cake release spray.

  1. Cream the pistachio paste with the brown sugar and honey.
  2. Beat the oil and eggs together and add to the creamed mixture.
  3. Combine the dry ingredients and slowly incorporate into the wet mixture.
  4. Add the lemon zest.
  5. Bake the lemon pistachio cake at 325ºF for 20-25 minutes.

Glaze Ingredients

  • 30g Pistachio paste
  • 250g powdered sugar
  • 15g lemon juice
  • 30g water
  1. Combine the pistachio paste and powdered sugar.
  2. Add the lemon juice and water and mix until incorporated.
  3. Drizzle glaze over the cake allowing the glaze to fall over the sides

Serve the cake with hot tea or iced tea with lemonade.

****   How to make pistachio flour:


  • Bring a pot of water to boil.
  • Add pistachios.
  • Blanch the pistachios for 20 to 30 seconds
  • Drain and remove the skins.
  • Spread onto a lined sheet tray and bake in a 350-degree F oven for 4 minutes
  • Grind the pistachios in a food processor being careful not to allow the nuts to turn to butter.
  • Sift the ground pistachio flour in a sieve.
  • Continue to grind to get a finer flour, if desired

The recipe above has been adapted by the Buchmann bakery team and artisan chefs at Barry Callabaut. For more information on obtaining the specialty ingredients, please visit our website at: www.buchmanneggs.com/products/ or email us at sales@buchmanneggs.com.

We look forward to seeing you luscious lemon pistachio cake!

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