Pine nut & almond lemon cake
This Pine Nut & Almond Lemon Cake features a delightful blend of zesty lemon and nutty flavors, perfect for any occasion. Its moist texture comes from a combination of almond and pine nuts, creating a unique dessert experience.
Cook time 50 min
Prep time 15 min
Ingredients:
2 cups self-raising flour1 cup sugar
1/2 cup almonds
1 cup butter
2 tbsp lemon zest
3 eggs
1/2 cup buttermilk
1 cup pine nuts
Indulge in the delightful flavors of this Pine Nut & Almond Lemon Cake, a perfect treat that balances zesty citrus with the rich texture of nuts. Ideal for any occasion, this cake combines the nutty goodness of almonds and pine nuts with the refreshing zest of lemon, making it a truly unique and delicious dessert.
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
- In a medium bowl, combine the 2 cups of self-raising flour, 1 cup of sugar, and 1/2 cup of ground almonds. Mix well and set aside.
- In a large mixing bowl, beat the 1 cup of softened butter with the 2 tablespoons of lemon zest until smooth and creamy.
- Add the 3 eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the 1/2 cup of buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold 3/4 cup of the pine nuts into the batter. Reserve the remaining 1/4 cup for the topping.
- Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the reserved 1/4 cup of pine nuts over the top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can cover it loosely with aluminum foil during the last 10 minutes of baking.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy your Pine Nut & Almond Lemon Cake!
With each bite of this Pine Nut & Almond Lemon Cake, you'll experience a delightful medley of textures and flavors. The zesty lemon zest, the richness of almonds, and the crunch of pine nuts come together to create a dessert that's both refreshing and satisfying. Follow these tips to ensure a perfect bake, and enjoy this cake as a delectable treat that will impress family and friends alike.
Pine nut & almond lemon cake FAQ:
The cake should be baked in a preheated oven at 350°F (175°C) for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The cake is done when a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.
This recipe is designed for a 9-inch (23 cm) round cake pan. Using a different size may alter the baking time; check for doneness a bit earlier or later if using a different pan.
Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to a week or freeze for up to 3 months.
You can substitute buttermilk with a mixture of 1/2 cup milk plus 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Tips:
- Ensure all ingredients are at room temperature for a smoother batter.
- Toast the pine nuts and almonds lightly before adding them to the batter for an enhanced nutty flavor.
- Use freshly grated lemon zest to maximize the citrus aroma and taste.
- Mix the batter just until combined to avoid overmixing, which can lead to a dense cake.
- If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.
Nutrition per serving
12 ServingsCalories 430kcal
Protein 8g
Carbohydrates 40g
Fiber 1.87g
Sugar 18g
Fat 27g
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