Sponge cake with lemon custard and chopped pistachios


Made with

For sponge cake:
280 g of semi-whole-wheat flour
20 g of almond flour
180 g of brown sugar
270 g of Bio Rice Drink Almond
140 g of corn oil
1 sachet of baking powder
Grated lemon peel
1/2 teaspoon of turmeric

For the lemoncurd:
500 g of Bio Rice Drink Almond
60 g of agave syrup
50 g of coconut oil
50 g of corn starch
4 g of turmeric
2 g of agar agar
Zest and juice of 1 lemon
40 g of pistachios
1/2 teaspoon of spirulina

To finish:
Whipped cream
Pistachio granules


Combine the flours, sugar, the baking powder and turmeric and mix well. Add then the Rice Drink Almond, corn oil and grated lemon peel. Mix everything together and pour into a rectangular mould (the mixture should be about 3 fingers high). Bake in the oven at 170° for about 35-40 minutes. Leave to cool.

Combine all the ingredients except the pistachios and spirulina in a small saucepan, mix well with a whisk and place on the heat. Bring to the boil and cook until the cream thickens.
In the meantime, cut the sponge cake in half and place the underside back into the mould. Pour in the cream while it’s still quite hot, leaving 1/4 of it to one side, and cover with the other half of the sponge cake.
Leave to cool in the fridge.

Blend the remaining cream with the pistachios and spirulina, place in a piping bag and leave it to chill.

Take the sponge cake out of the fridge, unmould it and trim all the edges with a saw knife.
Cut it into rectangles or regular cubes. Finish the single portions with strips of whipped cream, pistachio cream and pistachio granules.