Soft pine nut cake

Sometimes the most delicious cakes really are the simplest, such as this one: a fluffy sponge cake made even more delicious by a sprinkling of pine nuts on the surface, and their inclusion as part of the cake mixture itself. Prepare it in the evening for your breakfast the next day: it's great dipped in milk! You can also cut it into slices to freeze individually, so as to always have one ready to eat when you feel the urge. Or, store it in an airtight container: it will last a few days and will keep you company for breakfast after breakfast!


60 minutes Total time
35 minutes Active time
Serves 8 persons
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Beat together the softened butter and sugar. Add the eggs, flour and starch and mix together once again. Finish off with half a cup of milk, half the pine nuts, the grated zest of a lemon, a teaspoon of vanilla extract and the baking powder. Mix everything together well. Pour the mixture into a baking tin which you have previously buttered and sprinkled with flour. Bake at 180°C for 35 minutes. Decorate with the remaining pine nuts and a generous sprinkling of icing sugar.

Always keep a packet of pine nuts in your store cupboard: they will come in useful for cheering up a main course, for making meatballs, or come up trumps when you're making a fruit cake!
Pine nuts are rich in unsaturated fatty acids, but also in vitamin E, iron and phosphorus, zinc and magnesium. They may only be small in stature, but they're miraculously good for our health. Be careful not to eat too many of them, however, if you are on a diet!

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