limone e pinoli torta: Lemon Pine Nut Cake

Yet another example of ingenuity in the Italian kitchen, who would’ve thought a cake with a list of ingredients so damn short, could be so damn good. Not overly sweet, as is the Italian way, this could be trotted out for any time of day. Have I mentioned yet that it has the wonderful added bonus of being gluten free…?


 This recipe, immensely satisfying to make and to eat, is a variation from a previous post on Orange Almond Cake which was so dee-lish and enjoyed by so many, I just had to try it again, but alter it – just to shake things up a little. Basically, I wanted to see how it would adapt.

When it occurred to me to give it (another) Italian twist, using one of my fave ingredients – it was what they call a no-brainer. Brava~


limone e pinoli torta

Whether you’re living gluten free or not THIS recipe is a keeper. Simple and yet elegant, it can be dressed up or down, for any occasion. Next…? Think I’ll give it a try with blood oranges. Perhaps limes…

6 eggs
3/4 cup sugar
Zest of 3 lemons
1 1/2 cups almonds, ground
1/8 – 1/4 cup pine nuts approx. for sprinkling on top
1 TBSP sugar approx. for sprinkling on top

Preheat your oven to 350°

Line a 9 or 10 inch springform pan with parchment paper, and lightly grease it as well (to ensure easy removal of the cake!)

Separate the eggs into two large bowls. Beat the yolks with the sugar and zest until light and fluffy, then stir in the almonds. Beat the whites to soft peaks.

Stir a spoonful of whites into the yolk mixture to lighten it, then gently fold in the rest. Pour the batter into the pan, then scatter the pine nuts and sprinkle the sugar over – don’t be too heavy handed

Bake until set, about 45 minutes. Let cool slightly, then turn out onto a serving platter.