Almond and pistachio cake
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Almond and pistachio cake
- Prep time:
- 20 min
- Cook time:
- 45 min, plus cooling time
- Serves:
- 10-12
A damp, delicious and very special cake from Liz Franklin. Enjoy with a cup of Italian coffee for the true cafe experience
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Ingredients
- 250 g butter, softened
- 200 g caster sugar
- 4 eggs, beaten
- 120 g ground almonds
- 100 g ground pistachio nuts
- 50 g plain flour
- 1 tsp baking powder
- grated zest of 2 unwaxed lemons
For the pistachio topping
- 60 g caster sugar
- freshly squeezed juice of 2 lemons
- 60 g pistachio nuts, chopped
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Preheat oven to 180 degrees (Gas 4)2. Beat the butter and sugar together until smooth. Add the eggs, a little at a time, and beat until firmly incorporated.
3. Stir in the ground almonds and pistachios, the flour, the baking powder and the lemon zest.
4. Spoon the mixture into the prepared tin and bake for 45 minutes, until a skewer inserted into the centre of the cake comes out clean. Remove from the oven.
For the topping
5. Meanwhile, make the topping. Heat the caster sugar and lemon juice in a saucepan. Stir in the pistachios. When the sugar has completely dissolved, pour the mixture evenly over the cake. Leave to cool in the tin, then turn out and serve cut into slices.
From Cafe Italia, published by Ryland, Peters and Small
Comments & Ratings
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Latest Comment
View all comments (4)I baked this in a 7" x 11" cake pan at 375 degrees F for 1/2 hour and it turned out wonderful. My husband and I both really liked the lemon taste. I will definitely make this cake again.
IrmgardU37159
Posted 04 Aug 2012 2:16 AM
@BakingF5029 - If you have a coffee grinder, you can grind whole nuts in that for any recipe calling for ground nuts. It is much cheaper than buying nuts already ground and they will be fresher.
IrmgardU37159
Posted 13 Jul 2012 6:01 PM
The original recipe stated 900g loaf tin, but next time I'll use a square one.
I like this recipe as it has a lovely texture, especially after it has been soaked in syrup, but a few of my folks thought it was too greasy so maybe next time I'll use less butter. They also thought it tasted too much like a lemon drizzle cake, so next time I'll try orange, failing that, I'll make a syrup and flavour it with orange flower water. If anybody out there knows where I could get ground pistachio, please let me know. Thanks.
BakingF5029
Posted 01 Aug 2010 6:06 PM
Couldn't access the comments, but what size/shape tin is this baked in. Recipe doesn't say, but looks like a loaf cake
fablee
Posted 25 Mar 2010 2:11 PM
This recipe is classed as easy
Avg User rating
3.14 / 5 (58 votes cast)
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