Pine Nut Cake
You'll fall in love with this light and fragrant pine nut cake with a tender, melt-in-the-mouth crumb, soft orange notes, and a gorgeously nutty crust.
Servings: 8 slices
Equipment
- Loose-bottomed, nonstick 20cm (8 inch) cake tin
Ingredients
- 50 g pine nuts
- 2 medium free range eggs
- 150 g white caster sugar (superfine sugar)
- 120 ml light olive oil
- 1 large orange finely grated zest
- 120 ml fresh orange juice
- 200 g plain white flour (all purpose flour) all purpose flour
- 1 tbsp baking powder
Instructions
- Pre-heat the oven to 180C (160C fan / 350F).
- Grease and line the base and sides of a 20cm (8 inch) cake tin.
- Separate the egg whites and yolks into two separate mixing bowls.
- Whisk the egg whites until stiff, then leave to one side.
- Put the sugar and yolks in a second bowl. Whisk until well combined, then whisk in the oil, followed by the orange zest and juice.
- Sift the flour and baking powder into the bowl with the yolks. Fold together.
- Add the egg whites and fold through gently. Try not to be too rough as this will knock out all the air you just introduced.
- Pour the mixture into the prepared tin.
- Sprinkle the top of the cake with the pine nuts.
- Bake for 40–45 mins until well risen and lightly springy to the touch.
- Cool until you can touch the tin easily, then remove the cake and transfer it to a wire rack to cool completely.
Video
Notes
This cake is delicious served fresh from the tin on its own or with slices of orange or other fresh fruits. Store it in an airtight container if not eaten straight away.
Nutrition
Calories: 370kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 18mg | Potassium: 291mg | Fiber: 1g | Sugar: 22g | Vitamin A: 128IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 2mg
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