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.
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.
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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.