Almond & Pine Nut Cake
|All purpose flour||2 Cup (32 tbs)|
|Butter||3⁄4 Cup (12 tbs) (Room Temperature For Hand Mixing, Cold And In Small Pieces For Food Processor)|
|Egg||1 , lightly beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄2 Cup (8 tbs), finely chopped|
|Blanched almonds||1⁄2 Cup (8 tbs), finely chopped|
|Grated lemon zest||1|
Preheat oven to 375F (190C).
Butter an 8-inch cake pan with a removable bottom.
In a medium bowl using a pastry blender or in a food processor fitted with a metal blade, mix flour and butter until crumbly.
Add egg, 1/2 cup sugar, pine nuts, almonds and lemon zest.
Using your hands or food processor, work batter into a soft ball.
Spread in buttered pan with a spatula.
Sprinkle 1 to 2 tablespoons sugar over batter.
Bake 30 minutes or until cake is golden brown.
Cool in pan 30 minutes.
Place cake on a platter.