Cook The Book: Pine Nut Almond Cake – a delicious recipe with butter, vanilla beans, lemons, pine nuts, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 350°F.
2
Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with extra butter and line with baking parchment.
3
Soften the butter. Scrape the seeds out of the vanilla beans. Finely grate the lemon peel. Juice 1 of the lemons. Roughly chop half the pine nuts.
4
Beat the butter and sugar with the vanilla seeds until light and fluffy, then stir in the eggs one at a time. Fold in the flour, ground almonds, and chopped pine nuts, and stir in the lemon peel.
5
Mix the remaining pine nuts with the salt. Spoon the mixture into the pan, sprinkle with the salted pine nuts and bake in the oven for 1 hour. The cake is ready when a skewer comes out clean. Leave to cool in the pan.
1359
kcal
Calories
95
g
Fat
109
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/4 sticks unsalted butter, 2 vanilla beans, 2 lemons, 6 tablespoons pine nuts, and more.
Yes, Cook The Book: Pine Nut Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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