Pine nut cake is a traditional Italian dessert, particularly popular in Liguria. The base of the cake is a shortcrust pastry rich in toasted pine nuts, which give it a delicate and crunchy flavor. The surface of the cake is decorated with additional whole pine nuts, adding an aesthetic touch and an even more intense taste. Pine nut cake is perfect to serve as a dessert after a meal or accompanied by a cup of tea or coffee.
Make the dough with butter, flour, sugar, lemon zest, and a whole egg
Let it rest for thirty minutes
Chop half of the pine nuts and mix them with rum in a bowl
Add 8 egg yolks and 250 g of sugar
Mix and add 20 g of flour
Separately, beat the egg whites until stiff and fold them in
Roll out the dough with a floured rolling pin
Line the greased and floured baking dish
Place the pine nut mixture on the dough
Bake at 200 degrees and cook for 40 minutes
Cool the cake for 2 hours
Spread with jam and decorate with whole pine nuts
Baking tray
Food processor
Blender
Cake mold
Italia, Liguria
| Energy (kcal) | 302.95 |
| Carbohydrates (g) | 34.41 |
| of which Sugars (g) | 26.42 |
| Fat (g) | 13.86 |
| of which Saturates (g) | 3.49 |
| Protein (g) | 10.43 |
| Fiber (g) | 1.13 |
| Sale (g) | 0.05 |
