Pine nut cake with blood orange syrup – Food & Home Magazine
Pine nut cake with blood orange syrup is a deliciously light, sweet and delicate. The earthiness of the pine nuts is perfect with zingy, zesty orange.
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- Baking dish
- Chef's knife
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- Refrigerator
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
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