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Almond & Pine Nut Cake Recipe
|All purpose flour||2 Cup (32 tbs)|
|Butter||3⁄4 Cup (12 tbs) (Room Temperature For Hand Mixing, Cold And In Small Pieces For Food Processor)|
|Egg||1 , lightly beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs), finely chopped|
|Blanched almonds||1⁄2 Cup (8 tbs), finely chopped|
|Grated lemon zest||1|
Serving size: Complete recipe
Calories 3572 Calories from Fat 1962
% Daily Value*
Total Fat 227 g349.5%
Saturated Fat 94.7 g473.7%
Trans Fat 0 g
Cholesterol 574.3 mg
Sodium 115.5 mg4.8%
Total Carbohydrates 345 g115.1%
Dietary Fiber 17.3 g69.3%
Sugars 137.3 g
Protein 59 g117.5%
Vitamin A 89.8% Vitamin C 11.6%
Calcium 28% Iron 105.7%
*Based on a 2000 Calorie diet
Butter an 8-inch cake pan with a removable bottom.
In a medium bowl using a pastry blender or in a food processor fitted with a metal blade, mix flour and butter until crumbly.
Add egg, 1/2 cup sugar, pine nuts, almonds and lemon zest.
Using your hands or food processor, work batter into a soft ball.
Spread in buttered pan with a spatula.
Sprinkle 1 to 2 tablespoons sugar over batter.
Bake 30 minutes or until cake is golden brown.
Cool in pan 30 minutes.
Place cake on a platter.