Lemon Mascarpone Cake with Pistachio Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 lemon (s)
- 200 g flour
- 1 teaspoon Baking powder
- 125 g butter, soft
- 200 g suar
- 2 medium egg (s)
- 150 g mascarpone
- butter
- Flour
- 150 g powdered suar
- 125 g pistachios, roasted and salted
Print Recipe
Pin Recipe Instructions
- Grease a loaf pan and dust it with flour. Preheat the oven to 150 ° C.
- Rinse the lemon with hot water, pat dry and finely rub the peel. Halve the lemon and squeeze both sides by hand.
- Mix the flour and baking powder. Mix the butter and sugar with the hand mixer for approx. 5 minutes until lightly creamy. Stir in the eggs one minute at a time. Add the mascarpone, flour mixture, lemon juice and the grated zest and stir briefly to form a smooth dough. Pour the dough into the loaf pan and smooth it out. Bake in the oven for 50-60 minutes.
- Take the cake out of the oven and let it rest in the pan for 10 minutes. Turn out of the mold and let cool down completely on the wire rack.
- Remove the pistachios from the shell and roughly chop them into small pieces. For the icing, stir in the icing sugar and 3 tablespoons of water until smooth. Spread the frosting thickly on the cake with a spoon and sprinkle the pistachios over it. Let the casting dry completely. Cut the cake into approx. 14 pieces and serve.
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