Pignoli Almond Cake

Name: Pignoli Almond Cake
Ingredients: 18 tablespoons unsalted butter, plus more for greasing pan (2 1/4 sticks); 2 vanilla beans; 1 1/4 cups superfine sugar; 1 lemon, juice of; 4 eggs; 6 tablespoons pine nuts; 3/4 cup all-purpose flour; 1 cup ground almonds; 2 lemons, zest of, finely grated; 1/4 teaspoon table salt

10 ingredients

4 steps

Ingredients

18 tablespoons unsalted butter, plus more for greasing pan (2 1/4 sticks)
2 vanilla beans
1 1/4 cups superfine sugar
1 lemon, juice of
4 eggs
6 tablespoons pine nuts
3/4 cup all-purpose flour
1 cup ground almonds
2 lemons, zest of, finely grated
1/4 teaspoon table salt

Directions

1

Heat oven to 350°F Liberally grease an 8.5x4.5x2.5 loaf pan and line with parchment.
2

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.
3

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.
4

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.