Friday, January 17, 2014


it's time to bake a lemon cake, with almonds and salted pine nuts. makes the house smell fantastic and gives a hint of sunshine. photo: leonoor ottink
250 g soft butter and some extra
juice and rind of 2 organic lemons
6 tbsp pine nuts, 3 tbsp roughly chopped
220 g sugar
4 free range eggs
100 g flower
1 drop of olive oil

preheat the oven to 150ยบ c
line a rectangular baking tin with baking paper and grease it with the extra butter.
mix the butter and sugar until light and creamy, add the eggs one by one and mix until well combined.
carefully fold in the flower, ground almonds and chopped pine nuts and stir in the lemon rind and juice.
combine the pine nuts with the olive oil and salt in a small bowl.
ladle the batter in the baking tin and sprinkle the remaining pine nuts on top.
bake the cake for 1 hour or until an inserted skewer comes out dry.
let the cake cool completely in the baking tin.
serve as a desert with whipped cream and a glass of limoncello, the bottle kept for at least an hour in the freezer….yesss, sunshine in january!

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