Pine nut cake with olive oil
- September 2015
- Serves 6-8
- Hands-on time 10 min, oven time 25 min, plus cooling
Throughout the Mediterranean, pine nuts are often used in desserts as opposed to ground almonds or hazelnuts. This cake is typical of something you’d find in many pasticcerie in Italy.
- Dairy-free recipes
- 17.3g (2.2g saturated)
- 29.1g (16.4g)
Measure out all your ingredients beforehand – it will make folding them in much easier and help keep the cake light.
Make up to 24 hours in advance and keep in a sealed container – although it’s best on the day it’s made.
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