Almond and pistachio cake: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Nice, and not too heavy</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> <span class="reviewDesc">Good for coeliacs, and cake lovers.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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|DatePublished=15th August 2016 | |DatePublished=15th August 2016 | ||
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|TotalCalories = 2769 | |TotalCalories = 2769 | ||
|PortionCalories = 346 | |PortionCalories = 346 | ||
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* Adapted from a recipe in Comptoir Libanais Express by Tony Kitous ISBN 1848094418 | * Adapted from a recipe in Comptoir Libanais Express by Tony Kitous ISBN 1848094418 | ||
===Chef's notes=== | ===Chef's notes=== | ||
The cake will not rise that much, but this is fine as the texture will be just right. It won't be light and fluffy, but neither will it be heavy. Ground [[nuts]] do not behave in the same way as conventional [[flour]]! | |||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 16:44, 27 October 2020
Recipe review
Nice, and not too heavy
4.7/5 Good for coeliacs, and cake lovers. The Judge
| Almond and pistachio cake | |
|---|---|
 |
| Servings: | 8 |
| Calories per serving: | 346 |
| Ready in: | 50 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 15th August 2016 |
This cake is common in various countries in the eastern Mediterranean, but this particular recipe is from Lebanon. It contains no flour so is suitable for people with a gluten intolerance.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
For the cake
- 185g butter, softened
- 185g caster sugar
- 3 medium eggs, beaten
- 100g ground almonds
- 25g pistachio nuts, ground
- 85g semolina
- 2tsps baking powder
To finish
- ½ lemon, (juice only)
- 1 tablespoon clear honey (or Sweet Freedom if preferred)
- 1 teaspoon extra pistachio nuts or almonds, chopped
Mise en place
- Grease (and line if necessary) a 20cm/8in cake tin or a standard bundt tin. Use the latter if you have one, because this type of mixture can sink in the middle and will cook better if using a tin where the heat can get to the centre more easily.
Method
- Pre-heat the oven to 180°C (350°F - gas 4)
- Put all of the cake ingredients into a bowl.
- Using a spoon or a food mixer, combine all of the ingredients well, until you have a nice, smooth batter.
- Tip into the prepared tin and bake for around 40 minutes or until cooked.
- Leave in the tin for 10 minutes, before turning out onto a rack.
- In the meantime, mix the lemon juice and honey - it will combine easier if you put it in the microwave on full for abut 10 seconds.
- Whilst cake is still warm, prick a few holes in it using a skewer.
- Pour the lemon and honey mixture over the cake, encouraging it to sink into the holes.
- Sprinkle the top of the cake with the chopped pistachios or almonds.
Recipe source
- Adapted from a recipe in Comptoir Libanais Express by Tony Kitous ISBN 1848094418
Chef's notes
The cake will not rise that much, but this is fine as the texture will be just right. It won't be light and fluffy, but neither will it be heavy. Ground nuts do not behave in the same way as conventional flour!
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