Pine nut cake with blood orange syrup – Food & Home Magazine

Ingredients

• <h3>Blood orange syrup</h3>
• 4 blood oranges (or any oranges if not in season)
• 110g (½ cup) castor sugar
• 500ml (2 cups) water
• <h3>Pastry</h3>
• 225g (1½ cups) cake flour, sifted
• 5ml (1 tsp) baking powder
• 100g butter, cold and chopped
• 55g (¼ cup) castor sugar
• 15ml (1 tbsp) lemon rind, finely grated
• 60ml (¼ cup) cold water
• <h3>Pine nut filling</h3>
• 120g (1½ cups) pine nuts, plus extra for decorating
• 165g (¾ cup) castor sugar
• 150g butter, softened
• 2 large eggs
• icing sugar, for dustin