Pistachio & Almond Cake
Ingredients
- 115 g unsalted butter at room temp
- ½ Heaping cup Caster sugar
- lemon zest
- 1 tsp vanilla extract
- 2 eggs at room temp
- ½ cup all purpose flour
- ½ Tsp baking powder
- ¼ tsp salt
- ¾ (about 1 tbsp less than ¾ cup) Ground pistachios
- ¾ cup almond flour
- ¼ cup milk Add few tbsp more if the batter is too thick
- sliced almonds
Instructions
- Preheat oven to 180℃. Line a 9by5 loaf tin with a baking paper.
- In a bowl, beat lemon zest, butter and sugar until light.
- Add eggs and vanilla and beat until well combined.
- Add flour, baking powder and salt. Gently stir into batter.
- Add ground oistachios and almonds and gently fold it in the batter. Do not overmix.
- Finally add in milk and combine.
- Pour the batter into the pan and bake for 35-40 minutes until toothpick inserted comes out clean.
- Slice and enjoy