Gateau aux Pignons from The Cooking of Provence by Patricia Lousada
This is a lovely, moist cake with a subtle taste provided by the pine kernels.
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Ingredients
- icing sugar for dusting
- 2 eggs, at room temperature
- 115 g (6 oz) self-raising flour
- 50 g (2 oz) pine kernels
- finely grated rind of 1 lemon
- 125 g (4 oz) caster sugar
- 125 g (4 oz) butter, at room temperature
- a pinch of salt
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