Here is the recipe…
Combine flour, baking powder and baking soda;Combine butter, rind and sugar in small bowl; beat with electric mixer until light and fluffy…
Add eggs, one at a time, beating well between additions. Mixture will curdle at this point but will come together later…
Using wooden spoon, stir in sifted dry ingredients and milk in two batches, start and end with flour…
stir in juice and nuts…
Spoon mixture into prepared pan and spread the nut topping on the leveled cake. Bake cake for 30 – 40 mins…
Ingredients
- 125 gms Unsalted Butter (softened)
- 1 tsp Finely grated Lemon rind
- 1 1/4 cup Caster sugar (275 gms, refer notes for substitution)
- 3 Eggs (@ room temp)
- 1.5 cup Plain flour
- 1/4 tsp Bicarbonate of soda
- 1 1/4 tsp Baking powder
- 1/2 cup Milk (@ room temp)
- 1 tbsp Lemon juice
- 2 tbsp Pistachios (chopped finely (refer notes))
- 2 tbsp Walnuts (chopped finely (refer notes))
- 2 tbsp Almonds skinned (chopped finely (refer notes))
- 2 tsp Icing sugar
Nut Topping
- 2 tbsp Pistachios (chopped coarsely)
- 2 tbsp Walnuts (chopped coarsely)
- 2 tbsp Almonds skinned (chopped coarsely)
Instructions
- Preheat oven to 180 C, 10 mins before baking. Line the base and side of deep 22 cm -round cake pan with baking/parchment paper.
- Combine all ingredients for nut topping in a bowl.
- Combine butter, rind and sugar in small bowl; beat with electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Mixture will curdle at this point but will come together later.
- Using wooden spoon, stir in sifted dry ingredients and milk in two batches, start and end with flour; stir in juice and nuts.
- Spoon mixture into prepared pan, level surface of cake mixture with wet metal spatula. Spread the nut topping on the leveled cake.
- Bake cake for 30 - 40 mins. If the top begins to brown faster, cover the cake loosely with aluminium foil and bake.
- Stand cake in pan 5 mins and the turn onto wire rack; turn top-side up to cool. Dust cake with sifted icing sugar for serving
Notes
Nuts were measured whole and then chopped. I used two 6 inch round tin for baking the above qty and I also got 6 std size cupcakes. My cakes were read in 25 - 30 mins and cupcakes took 15-17 mins.
You can mix and match varieties and quantities of nuts to suit your taste. It was a bit too nutty for my taste. If you also prefer a slightly milder version of nuts, you can reduce the qty of nuts topping to 1/2 - 1 tbsp each.
Caster sugar substitution - process 1 cup granulated sugar (regular sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar.
The cake can be stored in an airtight container @ room temp for 2-3 days.
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Oh, that looks delicious! My grandmother used to make a cake similar to this when I was a kid, using cashews, pistachios, almonds, and walnuts. Thank you for the recipe.
Hi Maria ,
Your recipes are too good. I keep recommending my friends your blog . Even my mom took help of your recipe to bake her cake.She was very impressed . Now coming to this recipe can I cut the milk and instead use orange juice ?
Regards,
Cini Mevin
Hi Cini,
Thanks a lot for your kind words :) Really great to know that your mom also tries out the recipes posted here, please do convey my regards and thanks to her also. I havent tried substituting milk, but I guess you can give it a try and see. All the best!!
Wish you a very Happy New Year!
Cheers
Maria
Hi maria.. This Cake looks delicious:-) I am a vegetarian and I wanted to know if the cake could be made eggless??
Hi Sindu,
I’m not sure how to convert this cake to an eggless one, sorry :((
If you want you can check out other eggless cakes in the recipe index on the site. Hope you find something interesting!
Cheers
Maria
This looks delicious, I will have to make it for my holiday table with my family! I would like to add, about the baking soda, when using buttermilk you use both baking soda and powder, perhaps the lemon & milk turn into a buttermilk.
Thanks Kathy :) I do hope your family enjoys this cake.
Thanks for sharing that info about baking soda.
Cheers
Maria
Nice Recipe chechi… I’ll try this… I like nuts in ma cake….
I have a doubt. why do we add baking soda to cake , even though there is baking powder in it? If i dont prefer to add baking soda, can i just use baking powder? Will the result be same? What proportion should I use in general? Thanks in advance chechi…
Thanks Ritu :)
I just followed the recipe to T Ritu, it called for baking soda, so I added :). If you’ve tried other cake recipes by substituting baking soda successfully, then it should work here too..
Let me know if you try this cake..
Cheers
Maria