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Pine nut & almond lemon cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in a zesty almond cake, perfect for tea or dessert topped with whipped cream.
Ingredients:
  • 375g self-raising flour
  • 220g caster sugar
  • 100g almond meal
  • 250g butter, melted
  • 1 lemon, rind grated, juiced
  • 3 eggs
  • 125ml buttermilk
  • 125g pine nuts
  • Double cream, to serve
Instructions:
  • Preheat your oven to 180°C. Line a 22cm round cake pan with non-stick baking paper. In a large bowl, mix together 2 1/2 cups (375g) self-raising flour, 1 cup (220g) caster sugar, and 100g almond meal.
  • Combine 250g melted butter, grated rind and juice of 1 lemon, 3 eggs, and 1/2 cup (125ml) buttermilk. Mix until smooth. Pour into pan and level the top. Sprinkle 125g pine nuts on top and gently press them in.
  • Bake for 45-50 minutes or until a skewer comes out clean when inserted in the center. Enjoy with a dollop of double cream.

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