Pine Nut Cake Recipes

TUSCAN PINE NUT CAKE

Steps:

• Make it as the first thing, as you'll need it to be cold when you will add it to the cake. Heat the milk in a saucepan until it starts to simmer, then set aside.
• Whisk the egg yolks with the sugar and the flour, then pour in the hot milk in a thin stream, stirring continuously with a whisk.
• Transfer the pastry cream to the saucepan and move it on a low flame. Stir it constantly until it begins to thicken, about 3 minutes. Remove it from the heat, add the raisins and let it cool down.
• Preheat oven to 175°C/350 degrees F.
• Wisk butter and sugar for a few minutes, until creamy and light.
• Add the eggs gradually, one after the other, waiting for the first to be completely incorporated before adding the next one.
• Stir in the flour sifted with the baking powder.
• Grease and dust with flour a 22cm/9in round cake pan.
• Separate the batter equally into two pastry bags. Pipe the batter of the first pastry bag onto the cake pan, then spread it evenly with a spatula.
• Spoon the cold pastry cream over the first layer of cake, leaving 2 cm all around the edges. Smooth the surface of the pastry cream.
• Pipe the batter of the second pastry bag on top of the pastry cream in concentric circles, trying not to mix it with the custard, then spread it evenly with a spatula. Sprinkle the surface with pine nuts.
• Transfer to the oven and bake for 45 to 50 minutes, until golden brown.
• Remove the cake from the oven, let it cool down completely, then gently unmould it onto a plate. Keep in the fridge for a few hours before slicing in.

PINE NUT CAKE

Steps:

• 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.