Pistachio-Lemon Cake Finds Place on Rosh Hashana Tables This Week

With Rosh Hashana beginning at sundown this Monday, home bakers across New York are preparing for the holiday. One recipe drawing attention is a pistachio-lemon snacking cake. The cake, which is gluten-free, features ground pistachios and fresh lemon zest.

On the Upper West Side, several specialty grocers reported increased sales of shelled pistachios and almond flour since the start of September. At Fairway Market on Broadway, staff said demand for gluten-free baking ingredients often rises ahead of Jewish holidays. “People are asking for more nut-based flours this week,” a cashier noted Wednesday afternoon.

The cake requires few ingredients. It can be made in a standard loaf pan and does not call for complicated techniques. Recipe writers suggest it works as dessert or with afternoon tea. The absence of wheat flour makes it suitable for guests with gluten sensitivities, a growing concern at holiday gatherings.

As Rosh Hashana marks the Jewish new year, many families are seeking lighter, seasonal desserts. Apples and honey remain traditional, but pistachio and citrus flavors are finding a place on modern tables. In Brooklyn, bakeries like Oneg Heimishe are offering their own takes on nut-based cakes for the holiday.

With the holiday approaching, the pistachio-lemon cake offers a new option for those assembling their menus. Early September’s cooler evenings and the prospect of family gatherings are driving interest in easy, adaptable recipes.