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…?
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…
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.