INGREDIENTS
½ cup all-purpose flour, ½ tsp baking powder, ¾ cup pistachios, chopped, ¾ cup almonds, chopped, ¾ cup cashew nuts, chopped, ½ cup butter, ½ cup castor sugar, 1 no. lemon zest, 3 tbsp fresh orange juice, 3 tbsp milk, Slivers of almonds, cashew nuts and pistachios, for garnish, Baking paper/butter paper
METHOD
• Preheat the oven to 175°C.
• Lightly grease a 9x5-inch loaf tin; line it with baking paper (leaving a little overhang for easy removal) and grease the paper as well.
• In a large bowl, sift the flour and baking powder together. Add the chopped almonds, pistachios and cashew.
• In a mixing bowl, beat the butter and sugar until light and fluffy. Add lemon zest and beat well until smooth. Finally, add the orange juice and milk.
• Fold in the flour and nuts mixture until you have a smooth batter.
• Spoon into the prepared tin, smoothen the top, sprinkle with the slivers of almonds, pistachios and cashewnuts, and bake for 40-45 minutes or until a toothpick poked in the centre comes out with only a few moist crumbs. Rotate the tray halfway through the baking time and loosely cover the top with foil if it’s browning too quickly. Since all ovens vary, start checking for doneness at 40 minutes.
• Allow the cake to cool in the loaf tin for 10 minutes, then lift the cake out using the paper overhang and set it on a wire rack.
• Gently peel away the paper and allow it to cool completely before slicing.
