Lime-and-pistachio doughnut cakes
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- Abigail Donnelly
- 12
- Easy
- 30 minutes
- 15 minutes
- Paul Cluver Close Encounter Riesling 2017
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 150 g unsalted butter
- 165 g caster sugar
- 1 T lime zest
- 1 t vanilla extract
- 4 free-range eggs
- 180 g almond flour
- 130 g pistachio flour
- 2 T icing sugar, for dusting
- ground pistachios, for dusting
Cooking Instructions
Preheat the oven to 160°C.
Cream the butter, sugar, lime zest and vanilla until light and fluffy.
Scrape down the sides of the bowl and add the eggs one at a time while beating until well combined.
Fold in the almond and pistachio flour.
Spoon the mixture into a lightly greased silicone or metal doughnut pan and bake for 15 minutes.
Allow to cool on a wire rack.
Dust the doughnuts with icing sugar and ground pistachios before serving.
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