About this recipe:This is a traditional Tuscan Easter cake, made with orange juice and zest and roasted pine nuts. It's so tasty and delicate you'll want to make all year round!
Makes: 1 25cm sportellina cake
100g Italian pine nuts
150g caster sugar
100g butter, melted
1 orange, juiced and zested
1 teaspoon vanilla extract
300g plain flour
1 pinch salt
16g (about 4 teaspoons) baking powder
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 170 C / Gas 3.
Spread out the pine nuts on a baking tray.
Toast the pine nuts for 10 minutes in the preheated oven or until just golden. Check often to avoid burning. Remove from the oven, cool and set aside.
Increase the oven to 180 C / Gas 4. Grease and flour a 23 or 25cm round cake tin.
Beat the egg and sugar in a bowl with a handheld electric mixer for about 3 minutes. Add the melted butter and beat for 2 minutes longer. Add to the bowl, zest and juice of orange and vanilla extract and beat for 1 minute.
Add all the other dry ingredients (flour, salt, baking powder) and stir well. Pour the milk to make a looser cake mixture. Finally, add half of the toasted pine nuts and mix well.
Transfer the mixture to the prepared tin and smooth the top. Sprinkle the remaining pine nuts on top of the cake.
Bake in the preheated oven for about 30 minutes or until a skewer inserted into the centre comes out clean. Remove from oven, cool on a rack and serve.