Having always lived in the countryside, surrounded by pine trees, pine nuts were present in many sweets prepared by my mother. This was one of the cakes that she made for a snack on Sunday, after an afternoon spent playing outdoors. Simple but so soft and tasty, you would always want more. My twist is a very simple moist and versatile gluten-free pine nut cake, to be served at breakfast, teatime or at any other time of the day.
2 organic large free range eggs
150 g (5 oz) dates syrup
Pinch of sea salt
200 g (7oz) white rice flour, sifted
50 g (2 oz) cornstarch (cornflour), sifted
15 g (½ oz) organic baking powder
75 ml (3 fl oz) mild extra virgin olive oil (or 100 ml (3½ fl oz) organic cold-pressed sunflower oil)
2 tbsp plain yogurt
150 g (5 oz) pine nuts
1 tbsp raw honey (optional)
- Preheat the oven to 180°C (350°F/Gas 4).
- Beat the eggs with the dates syrup and a pinch of sea salt until the mixture is light and fluffy.
- Add the sifted flour, cornstarch, baking powder, oil and yogurt and stir with a wooden spoon.
- Chop 100 g (3½ oz) of the pine nuts in a food processor and add to the mixture.
- Transfer the dough into a greased and floured cake pan.
- Sprinkle the surface with the other 50 g (2 oz) of pine nuts. Bake for 30 minutes.
- Once cooled, brush the top of the cake with honey, to taste.