The cake with candied orange peel and pine nuts is a simple, fragrant dessert perfect for breakfast and for the whole family’s snack.
Simplicity is the winning approach in the kitchen: a few ingredients for a cake that has all the taste of home and natural goodness.
The cake with candied orange peel and pine nuts looks simple, but when you taste it you’ll delight your palate with the sweetness of the citrus and the crunchy, almond-like flavour of the pine nuts.
This cake is suitable all year round, but the combination of some ingredients evokes a Christmassy atmosphere, making it perfect for breakfast during the holidays.
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 2 cups 00 flour (type 00 / all-purpose)
- 6 1/2 tbsp granulated sugar
- 1/3 cup vegetable oil
- 3.4 fl oz milk
- 2 eggs
- Half packet baking powder
- 3 oz candied orange peel cubes
- 3 oz pine nuts
- as needed powdered sugar
Tools
- Hand mixer
- Pan
Steps
In a bowl, put the sugar and the eggs and beat with electric beaters.
Add the liquids: milk and vegetable oil. Gradually add the flour mixed with the baking powder while continuing to beat with the mixer.
Finish by adding the candied peel and the pine nuts, mix with a spatula.
Pour into a buttered and floured pan 8–9 in (20–22 cm) in diameter.
Bake at 356°F for about 30–35 minutes.
The cake with candied orange peel and pine nuts keeps its fragrance for a few days if stored wrapped in cling film.
You can vary the recipe by using a mix of candied orange and citron peel, or by replacing the pine nuts with chopped hazelnuts or almonds.
