Gluten-Free Almond And Pistachio Cake From 'The Ginger & White Cookbook' Recipe

Name: Gluten-Free Almond And Pistachio Cake From 'The Ginger & White Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 sticks unsalted butter, plus extra for greasing; 1 cup superfine sugar; 4 free-range eggs, beaten; 2/3 cup ground almonds; 1/2 cup ground pistachios; 1/4 cup gluten-free, all-purpose flour; Finely grated zest of 2 unwaxed lemons; 1/3 cup superfine sugar; Juice of 2 lemons; 1 drop of rosewater; 1/2 cup pistachios, chopped

Servings: persons

2 1/2 sticks unsalted butter, plus extra for greasing
1 cup superfine sugar
4 free-range eggs, beaten
2/3 cup ground almonds
1/2 cup ground pistachios
1/4 cup gluten-free, all-purpose flour
Finely grated zest of 2 unwaxed lemons
1/3 cup superfine sugar
Juice of 2 lemons
1 drop of rosewater
1/2 cup pistachios, chopped

1
Preheat the oven to 360u00b0F. Lightly grease a 2-lb. bread pan and line the base with nonstick parchment paper.
2
Put the butter and sugar into a bowl and beat together until pale and fluffy. Add the eggs a little at a time, beating in each addition until fully incorporated. Stir in all of the ground nuts, the flour, and lemon zest.
3
Spoon the mixture into the prepared pan and bake for about 45 minutes, until a skewer inserted into the center of the cake comes out clean. Set aside to cool in the pan.
4
Meanwhile, make the topping. Heat the sugar and lemon juice in a saucepan. When the sugar has totally dissolved, stir in the rosewater and pistachios, then pour the mixture evenly over the cake. Leave to cool completely, then turn out of the pan, cut into slices, and serve.

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 sticks unsalted butter, plus extra for greasing, 1 cup superfine sugar, 4 free-range eggs, beaten, 2/3 cup ground almonds, and more.

Yes, Gluten-Free Almond And Pistachio Cake From 'The Ginger & White Cookbook' 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.

Gluten-Free Almond And Pistachio Cake From 'The Ginger & White Cookbook'

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