Lemon cake with pistachios recipe

Lemon Cake with Pistachios recipe

This article was published by: Matthew
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This lemon cake with pistachios recipe is a delightful combination of tangy and nutty flavors. The zesty lemon adds a refreshing twist to the moist and fluffy cake, while the crunchy pistachios provide a delightful texture and subtle nuttiness. Whether you're looking for a sweet treat to enjoy with a cup of tea or a dessert to impress your guests, this recipe is sure to satisfy your cravings.
Keywords: lemon cake, pistachios, tangy, nutty, refreshing.
Lemon cake with pistachios recipe details
Ingredients
2 | ripe lemons, juice |
50 g | dried mango, chopped |
75 g | pistachios, chopped |
300 g | butter |
300 g | sugar |
1 pinch(es) | salt |
6 | eggs |
125 g | ricotta |
400 g | flour |
1 tsp | baking powder |
350 g | icing sugar |
butter for the baking tin | |
1 tbsp | water |
Instructions
Combine half of the lemon juice and the chopped mango. Allow to soak for 20 minutes.Whisk together the butter, sugar and the salt. Whisk in the eggs, one after the other. Combine the ricotta with the mango and lemon juice. Sift in the baking powder and the flour. Stir in 50 g of the pistachios. Stir all into the butter mixture until well combined.
Preheat the oven to 150° C. Pour the batter into a buttered cake form and bake for 45-55 minutes. Remove from the heat and allow to cool for 2 hours.
Mix together the remaining lemon juice, icing sugar and the water and spread the cake with the mixture. Allow to soak for 10 minutes. Sprinkle with the remaining pistachios and serve.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a
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