Ancient Greeks and Romans savoured pine nuts preserved in honey, and legionaires took them to Britain under Roman rule. This recipe has several flavours of the Mediteranean – pine nuts, oranges and olive oil. They blend together perfectly to give a subtle taste and wonderful texture.
50g Pine Nuts
150g rapadura sugar
120ml Patlin Gardens Olive Oil
2 eggs, separated
finely grated zest of 1 large orange
120ml of fresh orange juice
1 tbsp baking powder
Preheat the oven to 180C. Put the pine nuts on a baking tray and brown in the oven for 7-8 minutes. Oil the base of a 20cm springform cake tin, then line the base with baking paper. Use the additional 1 teaspoon each of sugar and flour to dust the sides of the tin, and shake out any excess.
- Whisk the egg whites until stiff, then leave to one side.
- Whisk the yolks and sugar until well combined and pale, then whisk in the oil, followed by the orange zest and juice.
- Sift the flour and baking powder together and fold into the egg mixture.
- Fold in the egg whites and transfer the mixture to the prepared tin.
- Sprinkle the mixture with the toasted pine nuts and bake for 40-45 minutes until well risen and lightly springy to the touch.
- Cool until you can touch the tin easily, then remove the cake and transfer it to a wire rack.
This cake is delicious served fresh from the tin on its own or with slices of orange or other fresh stone fruits.
Store it in an airtight container if not eaten straight away.
This recipe and 100 others appear in Kew’s Global Kitchen Cookbook. Kew’s Global Kitchen Cookbook is a celebration of the amazing variety of edible plants. It brings together 101 delicious recipes using plants from all corners of the globe, along with stories of their history and discovery, richly illustrated with historic botanical art from the archives of the Royal Botanic Gardens, Kew.
Get this and other fabulous cooking and gardening books from the Cygnet Market or The Garden Shed and Pantry.