PIGNOLI ALMOND CAKE
A dense pound cake with lemon, vanilla bean and ground almond, topped with salted pine nuts. Adapted from _Italian Easy_ by Rose Gray and Ruth Rodgers; reprinted at Serious Eats by Caroline Russock. http://bit.ly/cdoJX3
Provided by DrGaellon
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Liberally grease an 8.5x4.5x2.5 loaf pan and line with parchment.
- Bring butter to room temperature in the work bowl of a stand mixer (or a large mixing bowl). Split the vanilla beans and scrape out the seeds; add to butter. Add sugar and lemon juice and beat on medium using paddle attachment until fluffy. Add eggs one at a time, beating to combine after each addition.
- Chop half the pine nuts coarsely and set aside. Stir together flour and almonds. Add 1/3 of the dry mixture, and beat just to combine. Add another 1/3 of the mixture and repeat. Add the remaining dry ingredients with the lemon zest and chopped pine nuts and stir to combine.
- Toss remaining pine nuts with salt. Spoon batter into prepared pan, top with salted pine nuts and bake 60 minutes, or until a skewer or toothpick inserted in the center comes out clean. Cool in pan.
Nutrition Facts : Calories 542.1, Fat 38.9, SaturatedFat 18, Cholesterol 174.4, Sodium 111.7, Carbohydrate 44.1, Fiber 2, Sugar 32.4, Protein 8
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