Mixed Nuts Cake

Ingredients

• 125 gms Unsalted Butter (softened)
• 1 tsp Finely grated Lemon rind
• 1 1/4 cup Caster sugar (275 gms, refer notes for substitution)
• 3 Eggs (@ room temp)
• 1.5 cup Plain flour
• 1/4 tsp Bicarbonate of soda
• 1 1/4 tsp Baking powder
• 1/2 cup Milk (@ room temp)
• 1 tbsp Lemon juice
• 2 tbsp Pistachios (chopped finely (refer notes))
• 2 tbsp Walnuts (chopped finely (refer notes))
• 2 tbsp Almonds skinned (chopped finely (refer notes))
• 2 tsp Icing sugar
• 2 tbsp Pistachios (chopped coarsely)
• 2 tbsp Walnuts (chopped coarsely)
• 2 tbsp Almonds skinned (chopped coarsely)

Instructions

1. 1

   Preheat oven to 180 C, 10 mins before baking. Line the base and side of deep 22 cm -round cake pan with baking/parchment paper.

2. 2

   Combine all ingredients for nut topping in a bowl.

3. 3

   Combine butter, rind and sugar in small bowl; beat with electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Mixture will curdle at this point but will come together later.

4. 4

   Using wooden spoon, stir in sifted dry ingredients and milk in two batches, start and end with flour; stir in juice and nuts.

5. 5

   Spoon mixture into prepared pan, level surface of cake mixture with wet metal spatula. Spread the nut topping on the leveled cake.

6. 6

   Bake cake for 30 - 40 mins. If the top begins to brown faster, cover the cake loosely with aluminium foil and bake.

7. 7

   Stand cake in pan 5 mins and the turn onto wire rack; turn top-side up to cool. Dust cake with sifted icing sugar for serving