ALMOND & PISTACHIO CAKE

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ALMOND & PISTACHIO CAKE

PREPARATION TIME 20 minutes
COOKING TIME 45 minutes
TOTAL TIME 1 hour 5 minutes

Fragrant bread cake with almonds, pistachios, and orange juice!
Author: Dessert Girl
Recipe type: Dessert
Make: 9x5 bread cakes

INGREDIENTS

  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¾ cup of finely ground almonds
  • ¾ cup of finely ground pistachios
  • ¼ teaspoon salt if using unsalted butter
  • 115 grams of butter, at room temperature (1/2 cup)
  • ½ cup of caster sugar
  • 2 eggs, at room temperature
  • Zest of 1 small lemon, (around 1 tsp)
  • 3 tablespoons fresh orange juice, optional
  • 1 teaspoon vanilla extract (if not using orange juice)
  • 3 tablespoons milk
  • Almond slices for topping, optional

INSTRUCTIONS

  1. Preheat the oven to 175 C. Spread a small amount of 9x5 bread cans, then coat it with baking paper (leaving a bit of hanging for easy removal) and spread the paper too. Put aside.
  2. In a large bowl, sift the flour and baking powder. Add almonds, pistachios, and salt, if using. Mix well.
  3. In a mixing bowl, beat the butter and sugar until light and smooth.
  4. Add egg and lemon rind and beat until smooth.
  5. Finally add orange / vanilla juice and milk. When the orange and milk combine, the dough might thicken a little, but it breaks itself down in the next step.
  6. Fold the flour and bean mixture until the dough becomes smooth, thick, but easily spread.
  7. Spoon into prepared cans, smooth the top, sprinkle a few slices of almonds and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out with only a few wet crumbs. Turn the tray halfway through baking and easily cover the top with foil if it is browning too fast.
  8. Let the cake cool in a tin for 10 minutes, then remove the cake using hanging paper and place it on a wire rack. Carefully remove the paper from the side and allow it to cool completely before slicing. In warm temperatures, this cake is best kept in the refrigerator, otherwise it will remain at room temperature in an airtight can for 3 to 4 days.
  9. Enjoy!

NOTE
* Use unsalted, roasted almonds and pistachios.
* I have not tried to make this cake without eggs. Eggs help provide moisture and prevent it from becoming too dense. However, you can try replacing it with about ½ cup of yogurt, or enough to make a thick but easily spread dough. Let me know how it goes A reader also says flax eggs work for him.
* This is not a very high cake if baked in a 9x5 skillet. You can double the recipe or grill it in an 8x4 pan for a slightly higher cake.


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