Cook The Book: Pine Nut Almond Cake

• 2 1/4 sticks unsalted butter
• 2 vanilla beans
• 2 lemons
• 6 tablespoons pine nuts
• 1 1/4 cups superfine sugar
• 4 eggs
• 3/4 cups all purpose flour
• 1 cup ground almonds
• 1/4 teaspoon salt

1. Heat the oven to 350°F.
2. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with extra butter and line with baking parchment.
3. Soften the butter. Scrape the seeds out of the vanilla beans. Finely grate the lemon peel. Juice 1 of the lemons. Roughly chop half the pine nuts.
4. Beat the butter and sugar with the vanilla seeds until light and fluffy, then stir in the eggs one at a time. Fold in the flour, ground almonds, and chopped pine nuts, and stir in the lemon peel.
5. Mix the remaining pine nuts with the salt. Spoon the mixture into the pan, sprinkle with the salted pine nuts and bake in the oven for 1 hour. The cake is ready when a skewer comes out clean. Leave to cool in the pan.

butter, vanilla beans, lemons, pine nuts, sugar, eggs, flour, ground almonds, salt

Taken from www.seriouseats.com/recipes/2010/03/cook-the-book-rose-grays-river-cafe-pine-nut-almond-cake-recipe.html (may not work)