There aren’t many desserts/sweets I like, as I much prefer fresh fruit and savoury preparations. However, this recipe might be the only one that I can’t really resist. This pale version of brownies can be prepared in a thousand different ways, and it can usually be found in bars or in a cake-like form. However, there is one aspect that is common to all blondies, which is deliciousness, and we are certainly not going to miss that. We hope you’ll enjoy our spin on this marvellous sweet treat, and buon appetito!
- To begin with, preheat the oven to 180° Celsius or 360°F, place the nuts onto a baking tray, toast them for about 8 minutes.
- Blitz the nuts into a coarse powder using a food processor.
- Place the sugar, the lemon juice, the milk and the zest into a bowl and whisk the ingredients to properly dissolve the sugar.
- Sift the flour and the baking powder into the bowl, add in the blended nuts, and then whisk the ingredients together to complete the batter.
- Transfer the batter into a cake pan and bake the blondies for 25 minutes, remembering to rotate the pan halfway through the cooking time to allow for even browning.
- You can also cook the blondies for 20 minutes to obtain a stickier and chewier result. The pan we used is 8 inches or 20 centimetres large, and there was no need to grease it.
- To ensure that the cake is cooked, pierce it with a toothpick; the pick should come out dry and with no mixture on it.
- If you prefer other kinds of nuts, feel free to substitute them for the almonds.
- It is likely that wholewheat flour (sifted) and gluten-free oat flour will work wonderfully for this recipe, as they do in many of our sweet preparations. However, I haven’t had the chance to try these flours myself, so I can’t guarantee they will work.
- Feel free to use any sugar you prefer for this recipe as they all work quite well.
- If the pan you have is of a different size, you will have to adjust the cooking time to prevent the cake from ending up overcooked or undercooked.
Preparation Time: 5m
Cooking Time: 35m
Total Time: 40m
Cooking Temperature: 180°C - 360°F
Storage Times: Keeps for 3 days in the fridge