Mixed nut cake with lemon glaze and pistachios is a gluten free delicious dessert. It hash Turkish and middle eastern influences, accentuated by the nuts and extra cardamom in the cake.
The base cake can be made a few days in advance. Preferably store in the fridge or at a cool and dry place in the house. This way the cook’s attention can go to other courses on the day of serving your lunch or dinner.
The lemon glaze is also easily made in house. And you can store for weeks in a closed container in the fridge.
The art of making mixed nut cake with lemon glaze and pistachios
The principle of making the cake you can find in the post pistachio almond pie. You can cut the amounts in half and use more cardamom.
It helps to make the cake from freshly ground almonds and roasted pistachios. If the nuts are more coarsely ground, you may not need the tablespoon of milk. Then the egg and butter are all the ingredients that contribute liquid.
Cover rings (with a diameter of 3.5 inch, 9 cm) with parchment paper, fill them with dough and bake in the oven for 40 minutes at 340 F (170 C). After they have fully cooled, you can cut them in half. Only before serving, past them with the lemon glaze and then cover them with freshly chopped pistachios.
Special equipment
baking rings of 3.5 inch diameter
parchment paper
a kitchen grinder for grinding the nuts and buckwheat
Mixed nut cake with lemon glaze and pistachios
Ingredients
For the cake
- look at the post of pistachio almond cake
- divide all amounts by 2
lemon glaze
- 0.5 lemon
- 6 tbsp icing sugar
cover
- 30 pistachio nuts
Instructions
the cake
- follow the instructions in the pistachio almond pie post, but divide the amounts by 2
- prepare the nut 'dough' until it is ready to fill the baking forms
- Fold a parchment paper basket in the baking rings and let them rest on a baking sheet
- fill the rings for about 60%
- Then bake at 338 F (170 C) for 40 minutes
- Let the cakes cool down
the glaze
- Use a fine grater to take the zest of a half lemon and place in a small pan
- Press the juice from the half lemon and add to the small pan
- Add the icing sugar , stir and heat up
- the sugar should dissolve at 50 C, otherwise add more juice or add more sugar
- let the glaze cool down; it will become very viscous
- you can store the glaze for weeks in a closed container
the cover
- chop the pistachios coarsely
- before serving, cut the cakes in half and cover the cakes with lemon glaze
- Thereafter cover the cakes with the coarsely chopped pistachios and serve
- Optionally offer some fruit on the side: berries, cherries, marmelade
Notes
Food allergy & intolerance information: nuts
Remarks
You can store the cake, wrapped in shrink wrap or in a closed container and also the lemon glaze for several days in the refrigerator
