Pine nut & almond lemon cake
Indulge in the delightful flavors of this Pine Nut & Almond Lemon Cake! Made with self-raising flour, sugar, crunchy almonds, buttery goodness, zesty lemon, fresh eggs, creamy buttermilk, and topped with nutty pine nuts, this cake is the perfect combination of sweet and tangy. Perfect for any occasion, this moist and delicious treat is sure to be a hit!
- 17 Mar 2024
- Cook time 50 min
- Prep time 15 min
- 12 Servings
- 8 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 1.87g | 5% |
| Sugar 18g | 18% |
| Fat | |
| Fat 27g | 33% |
| Saturated 10g | 32% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 60mg | 11% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 0.11mg | 0% |
| Vitamin E 2.66mg | 18% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.45mg | 13% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 170mg | 5% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 18mg | 1% |
| Zinc, Zn 1.47mg | 13% |
| Water | |
| Water 16g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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