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Dinner with Rukmini
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Apple and Pine Nut Cake
Introduction from Rukmini Iyer
This cake has a wonderful texture and flavour from the pine nuts – a lovely cake to make in the autumn when you’re looking for ways to use up a glut of apples. The cardamom gives a very light background flavour: I’d have this cake in the afternoon with a cup of coffee.
Ingredients
Essential kit
You will need: a food processor or spice grinder, a lined 20cm x 26cm roasting tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Use a food processor or spice grinder to blitz 75g of the pine nuts until fairly finely ground – don’t overblitz, or they’ll release too much oil. Set aside.
Whisk the butter and sugar together until pale and fluffy, then beat in the eggs one at a time.
Gently fold in the self-raising flour, ground pine nuts, baking powder and cardamom seeds, taking care not to overmix. Spoon the batter into a lined 20cm x 26cm roasting tin.
Scatter the chopped apple and remaining whole pine nuts over the cake, then transfer to the oven and bake for 35–40 minutes, until firm to the touch and a skewer inserted comes out clean.
Leave the cake in the tin for 5 minutes, then gently lift it out on to a wire rack and leave to cool briefly before serving warm or at room temperature.
Any leftovers should be stored in the fridge: you can gently warm the slices in the microwave as needed.
FOR GLUTEN-FREE: Replace the self-raising flour with gluten-free self-raising flour.
FOR DIABETICS: Replace the sugar with 80g xylitol.
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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