Delicious, aromatic lemon-orange pie with almonds and pistachios is a wonderful treat for homemade tea drinking. Cake recipe for you – bake it with pleasure and for the pleasure of family and friends.
Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 1 hr 10 mins |
| Course | Dessert |
| Cuisine | Italian |
Ingredients
Ingredients- Butter, room temperature – 170 g
- Sugar – 1 glass
- Large eggs – 2 pcs.
- Flour with baking powder – 1 ½ cups
- Natural, fatty yogurt (Greek) – ¾ glass
- Pistachios, finely chopped – ½ cup
- Blanched almonds * (peeled), finely chopped – ½ cup
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- Baking powder – 1 teaspoon.
- Mascarpone cheese (optional)
- Powdered sugar (optional)
Instructions
- Preheat oven to 180 degrees. Beat the butter and sugar with a mixer for 5 minutes. Add eggs one at a time along with a few scoops of flour.
- While whisking, add yogurt, nuts, finely grated zest and citrus juice. Mix well until smooth. Sift the remaining flour and baking powder and gently stir into the mixture. Pour the dough into a lightly greased round pan with removable rims.
- Bake for 50-55 minutes (you can check the readiness with a wooden stick – it must be clean). Remove the cake from the oven, let it sit for 10 minutes, and then, after removing it from the tin, cool completely on a wire rack. Just before serving, sprinkle with icing sugar and cut into pieces. Serve the mascarpone pie if you like.
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