Almond & Pistachio Cake

This moist, fragrant cake has been one of the most beloved recipes for years now. It’s packed with almonds and pistachios, a little lemon zest and is so soft and buttery. It’s easy to make, small-batch and has a tea-cake vibe.
Ingredients:
- 1/2 cup butter, at room temp (115 gms)
- 1/2 cup + 2 tbsps caster sugar (120 gms)
- Zest of 1 lemon, about 1/2 tsp
- 1 tsp vanilla extract
- 2 eggs, at room temp (see notes)
- 1/2 cup all-purpose flour (60 gms)
- 1/2 tsp baking powder
- 1/4 tsp salt if using unsalted butter
- 3/4 cup finely ground pistachios (from 3/4 cup or 75 gms shelled pistachios)
- 3/4 cup finely ground almonds (from 1/2 cup or 70 gms whole almonds)
- 3 tbsps milk
- 1/3 cup Sliced almonds for topping, optional
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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