Ingredients for 6 people
10 oz (300 g) plain flour (preferably of the “00” variety)
8 oz (250 g) sugar
6 oz (180 g) butter, softened
5 oz (150 g) pine nuts (preferably from the Parco di Migliarino, San Rossore Massaciuccoli)
1 sachet of vanillin
2 teaspoons baking powder
grated zest of 1 organic lemon
Separate the eggs. Beat the yolks with 5 oz (150 g) of butter until well mixed. Gradually beat in the sugar, vanillin and 1/2 teaspoon salt
until well combined.
Gradually sprinkle in the flour. Add the baking powder, lemon zest and 3.5 oz (100 g) of pine nuts. Continue mixing.
Preheat the oven to 350°F (180°C). Butter a cake tin and sprinkle with the remaining pine nuts.
Whip the egg whites to stiff peaks and fold into the mixture. Pour into the prepared tin. Bake for 50 minutes.
Remove from the tin and leave to cool for 2 hours before serving.