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Pine nut & almond lemon cake

  • 0:15 Prep
  • 0:50 Cook
  • 12 Servings
  • Advanced

Ingredients

  • 2 1/2 cups (375g) self-raising flour
  • 1 cup (220g) caster sugar
  • 100g almond meal
  • 250g butter, melted
  • 1 lemon, rind grated, juiced
  • 3 eggs
  • 1/2 cup (125ml) buttermilk
  • 125g pine nuts
  • Double cream, to serve

Method

  • 1
    Preheat oven to 180°C. Line a 22cm round cake pan with non-stick baking paper. Combine 2 1/2 cups (375g) self-raising flour, 1 cup (220g) caster sugar and 100g almond meal in a large bowl.
  • 2
    Add 250g butter, melted, 1 lemon, rind grated, juiced, 3 eggs and 1/2 cup (125ml) buttermilk. Stir until well combined. Spoon into pan and smooth surface. Scatter 125g pine nuts over the surface and lightly press into mixture.
  • 3
    Bake for 45-50 minutes or until a skewer inserted in the centre comes out clean. Serve with double cream.

Source: taste.com.au

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