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Mixed Nuts Cake

Mixed Nuts Cake

Course: Dessert
Cuisine: Greek
Servings: 14
Author: Maria Jose Martin
Print Recipe

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.