Tuscan Pine Nut Cake

Photo: Jul’s Kitchen

The silky custard contrasts beautifully with the cake and those liqueur soaked raisins are utterly divine.

As a big fan of pine nuts, I always decorate the cake with extra lightly toasted pine nuts once it’s baked (dust with icing sugar first and then add the extra pine nuts).

The first time I made this cake for a family gathering, I spent the next day emailing everyone the recipe. Even the men who usually pass on eating cakes couldn’t resist. It was that good. I’m sure you’ll also be asked for recipe after you’ve shared this Tuscan Pine Nut Cake with your loved ones.

This traditional Tuscan Pine Nut Cake recipe is baked with love by Jul’s Kitchen.

Tuscan Pine Nut Cake Recipe

 

Ingredients

For the cake:

• 180 g of butter at room temperature
• 150 g of caster sugar
• 3 free range eggs
• 180 g of organic tender wheat flour
• 10 g of baking powder
• 1 handful of shelled pine nuts

For the custard:

• 3 free range egg yolks
• 4 tablespoons of caster sugar
• 2 tablespoons of organic tender wheat flour
• 500 ml of whole milk
• 2 tablespoons of raisins, soaked in Vinsanto, Tuscan sweet wine

Instructions

1. For the full recipe go here: Tuscan Pine Nut Cake.

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