Orange cake with pine nuts
A light and fragrant orange cake with pine nuts, with a gorgeous nutty, slightly waxy top. Just divine.
Servings: 8 slices
Calories: 370kcal
Equipment
Ingredients
- 50 g pine nuts
- 2 eggs separated
- 150 g golden caster sugar plus 1 tsp for dusting the tin
- 120 ml light olive oil
- 1 large orange finely grated zest
- 120 ml fresh orange juice
- 200 g plain flour plus 1 tsp for dusting the tin
- 1 tbsp baking powder
Instructions
- Pre-heat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
- Put the pine nuts on a baking tray and brown in the oven for 7–8 mins.
- Oil the base of a 20cm (8in) spring-form tin, then line the base with baking paper. Use 1 tsp sugar and 1 tsp flour to dust the sides of the tin, and shake out any excess.
- Whisk the egg whites until stiff, then leave to one side.
- Whisk the yolks and sugar until well combined and pale, then whisk in the oil, followed by the orange zest and juice.
- Sift the flour and baking powder together and fold into the egg mixture.
- Finally, fold in the egg whites and transfer the mixture to the prepared tin.
- Sprinkle the mixture with the toasted pine nuts and 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.
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 | Cholesterol: 41mg | Sodium: 18mg | Potassium: 290mg | Fiber: 1g | Sugar: 22g | Vitamin A: 126IU | Vitamin C: 16mg | Calcium: 83mg | Iron: 2mg
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