• Place your Fluted Loaf Flexipan® Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350F/180C.

LEMON ALMOND CAKE PREPARATION

• Grind the pistachios in a blender or food processor, about 10 seconds or until you get a rough powder. Set aside.
  
• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In the bowl of your stand mixer, with the whisk attachment on, add the eggs and sugar. Beat on high speed for 4 minutes until light and fluffy.
  
• Then, add the melted butter and canola oil. Beat on medium speed for 1 minute until it is combined.
• Finally, mix in the Skyr yogurt, pistachio flour, semolina flour, all-purpose flour, baking powder and the lemon zest. NOTE: Do not overmix. Fold the dried blueberries.
  
• Pour your preparation into the Flexipan®.
  

BAKE!

• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35 minutes). It is ready when the toothpick inserted into the center comes out clean.
  

LEMON SYRUP PREPARATION

• While your cake is in the oven, prepare the lemon syrup.
• In a small sauce pan on medium heat, add the sugar and water. Once the sugar has completely melted, remove from heat and add the lemon. Set aside to cool down.
• Once your Pistachio Semolina Blueberry Lemon Cake is out of the oven, immediately pour the cooled lemon syrup on top. Let it cool down for about 20 minutes before demolding it onto your cooling rack.
  

LEMON GLAZE PREPARATION

• When your cake has completely cooled down, prepare the lemon glaze.
• In a mixing bowl, whisk together the powdered sugar with the lemon juice using your Mini Whisk. Pour it right way on top of your cake and decorate with pistachios, blueberries and lemon zest. Enjoy & Bon Appétit!