Lemon-mascarpone cake with sugar icing and salted pistachios

Name: Lemon-mascarpone cake with sugar icing and salted pistachios
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Ingredients: 200 g Flour; 1 TEASPOON Baking Powder; 1 Organic Lemon; 125 g soft butter; 200 g Sugar; 2 Eggs (size M); 150 g Mascarpone; 125 g salted and roasted pistachio nuts in shell; 150 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 14

200 g Flour
1 TEASPOON Baking Powder
1 Organic Lemon
125 g soft butter
200 g Sugar
2 Eggs (size M)
150 g Mascarpone
125 g salted and roasted pistachio nuts in shell
150 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Mix flour and baking powder. Wash lemon hot, grate dry, grate peel thinly, halve fruit and squeeze juice. Cream butter and sugar with the whisk of the hand mixer. Stir in eggs one after the other. Add mascarpone, flour mixture, lemon juice and zest and mix to a smooth dough
2
Fill the dough into a greased, flour-spread box form (10 x 30 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour
3
Remove the pistachios from their shells. Stir icing sugar and 3 tablespoons of water until smooth. Take the finished cake out of the oven, let it rest in the mould for about 10 minutes, turn out of the mould and let it cool down. Spread the icing on the cake and sprinkle with pistachios
4
Waiting time approx. 1 hour