Pine Nut Lemon Cake
Pinienkern-Zitronenkuchen is a recipe with fresh ingredients from the fruit cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 200 g butter
- 100 g sugar
- 1 pinch salt
- 1 egg
- legumes (for blind baking)
- 150 g sugar
- 150 g butter
- 2 untreated lemons
- 3 large eggs
- 70 g pine nuts (ground, lightly toasted)
- 30 g pine nuts (chopped)
- 1 tbsp Cornstarch
- powdered sugar (for dusting)
Instructions
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1.
Sift flour and sugar onto the work surface, mix in salt, and make a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg to the center, pour in about 2–3 tbsp lukewarm water, and cut everything together with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.
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2.
Roll out the dough and line a tart pan with it. Trim excess edges. Prick the base several times with a fork. Cover with parchment paper and scatter dried legumes on top. Blind bake in a preheated oven at 180 °C fan-forced for about 10 minutes, then remove, discard legumes and parchment.
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3.
For the filling, zest the lemons and squeeze out the juice. Beat eggs with sugar, lemon juice, and zest until frothy, then stir in melted butter. Mix cornstarch and ground pine nuts, add to the mixture, and fold in. Spread the lemon mixture over the pre-baked base, sprinkle chopped pine nuts on top, return to the oven for another 30 minutes, covering if necessary to prevent excessive browning. Let cool in the pan, then dust with powdered sugar before serving.
