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Italian Pine Nut Cake is a sumptuous buttery cake with a hint of herbs & lemon – and crunchy pine nuts! Enjoy a slice on your next coffee break! Italian Pine Nut Cake is a bit tricky, it’s called a cake, but the texture is actually more ‘biscuity’.
Stir in the toasted pine nuts and pour the batter into the prepared pan. The batter should be thick. Sprinkle the top of the cake with the remaining pine nuts and place in the oven. Bake for about 40 minutes, until the top of the cake is a rich golden brown colour.
Preheat the oven to 350°F. Separate the yolks from the egg whites. Whip the butter with 5 oz./140 g. sugar and the hazelnut paste. The crucial step: Gently add the yolks, one at a time, until they are completely absorbed. Add the sifted hazelnut flour.
Pour 1/3 cup of pine nuts on a cookie sheet and bake in the oven for 8-10 minutes or until the pine nuts turn slightly golden in colour. Remove from oven promptly and set aside. Grease a 9-inch springform pan and set aside. In a large bowl, mix the white and brown sugar together with the eggs and whip with a hand held mixer.
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