Why Make This Recipe
Limoncello Pistachio & Almond Cake is a delightful treat that combines refreshing lemon flavors with the rich textures of nuts. This cake is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a cozy afternoon dessert. The bright taste of limoncello and the crunch of pistachios and almonds come together to create a deliciously moist cake that everyone will love. Plus, it’s easy to make, making it a great choice for both beginner and experienced bakers alike.
How to Make Limoncello Pistachio & Almond Cake
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup limoncello
- Zest of 2 lemons
- 1/2 cup chopped pistachios
- 1/2 cup sliced almonds
- Powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the limoncello. Start and end with the flour mixture.
- Stir in the lemon zest, chopped pistachios, and sliced almonds until evenly combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before serving.
How to Serve Limoncello Pistachio & Almond Cake
Serve the Limoncello Pistachio & Almond Cake at room temperature. You can enjoy it plain, or serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Adding fresh berries on the side can enhance the presentation and add a burst of flavor.
How to Store Limoncello Pistachio & Almond Cake
To store leftover cake, wrap it tightly in plastic wrap or aluminum foil. You can keep it at room temperature for up to three days. For longer storage, place it in the refrigerator, where it can last for about a week. If you want to keep it even longer, you can freeze it. Just ensure it’s well-wrapped, and it can last for up to three months.
Tips to Make Limoncello Pistachio & Almond Cake
- Make sure the butter is at room temperature to achieve a fluffy batter.
- Use a toothpick to check for doneness; it should come out clean or with a few crumbs.
- Feel free to adjust the amount of limoncello for a stronger lemon flavor.
- If you can’t find almond flour, you can grind up whole almonds in a food processor.
Variation
If you’re looking for a different flavor, you can substitute the limoncello with orange juice for an Orange Pistachio Cake. You can also swap out the pistachios for walnuts or hazelnuts if you prefer.
FAQs
1. Can I use a different type of flour?
Yes, you can replace part of the all-purpose flour with whole wheat flour, but it may change the texture slightly.
2. Is it possible to make this cake gluten-free?
You can try using gluten-free all-purpose flour instead of regular flour. Make sure the almond flour is certified gluten-free too.
3. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Enjoy baking and indulging in this refreshing Limoncello, Pistachio & Almond Cake!
Print
Limoncello, Pistachio & Almond Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful cake combining refreshing lemon flavors with rich textures of pistachios and almonds, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup limoncello
- Zest of 2 lemons
- 1/2 cup chopped pistachios
- 1/2 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the limoncello.
- Stir in the lemon zest, chopped pistachios, and sliced almonds until evenly combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust the top with powdered sugar before serving.
Notes
For a stronger lemon flavor, adjust the amount of limoncello. Serve with vanilla ice cream or whipped cream, and fresh berries for a delightful presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian