Pistachio and almond cake recipe

These pistachio and almond cake are a delightful treat, perfect for any occasion! The combination of nutty pistachios, sweet almonds, and zesty lemon creates a moist and flavorful cakethat’s both light and indulgent. Easy to prepare, these mini cakes are ideal for tea time, parties, or as a simple homemade snack. Whether enjoyed plain or topped with a lemon glaze, they’re sure to impress!

Ingredients:

• 150 g of ground pistachios
• 50 g of ground almonds
• 80 g of flour
• 170 g of powdered sugar
• 180 g of softened butter
• 4 eggs
• Zest of 1 lemon
• 1/2 sachet of baking powder
• A pinch of salt
• 15 g of butter and some flour for the molds

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Preparation:

1. Preheat the oven to 180°C (350°F). Grease and flour the mini cake molds.
2. In a bowl, mix the ground pistachios, almonds, flour, baking powder, and salt.
3. In another bowl, beat the softened butter with the sugar until creamy.
4. Add the eggs one by one, mixing well after each addition. Stir in the lemon zest.
5. Gently fold the dry mixture (pistachios, almonds, etc.) into the wet mixture.
6. Pour the batter into the molds, filling them three-quarters full.
7. Bake for 20-25 minutes until golden, and a knife inserted comes out clean.
8. Let the cakes cool before removing them from the molds.

Tips:

• Add a lemon glaze for extra indulgence!
• You can substitute pistachios with hazelnuts or add chocolate chips.

Enjoy! 🍰

Conclusion:

These mini pistachio and almond cake are a perfect balance of rich nutty flavors and refreshing citrus zest. Simple to make yet irresistibly delicious, they’re sure to delight anyone who tries them. Whether for a special occasion or a cozy afternoon snack, these little cakes are a guaranteed crowd-pleaser. Enjoy them with a cup of tea or coffee for the ultimate treat!