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
Method: oven baking
Food allergy & intolerance information: nuts
Food allergy & intolerance information: nuts