pinenut cake2

I have been doing some gluten-free experiments this last week, some un-bloggable, some not too bad. This is one of the better ones, at least I think so because Marco didn’t even ask what was in it and he is not much into alternative cooking as such. Or he has given up and eats without protest. Who knows.
Anyway, this is a cake with pine nuts and you can really feel the taste of them, as for the colour of the cake, I used muscovado sugar which always leaves a trace…


3 eggs
2,5 muscovado sugar, use whatever you like but if you used normal, refined sugar you might need less of it.
50 gr salted butter
1 dl cream
100 gr pine nuts
2 dl cornstarch
3 dl rice flour
1 tsp baking powder

– Whisk eggs and sugar for a few minutes.
– Melt the butter and add it to the eggs together with the cream. Add the pine nuts and stir well.
– Sift cornstarch, rice flour and baking powder together before stirring it into the batter/dough (but what do you call the state between batter and dough?!)
– Bake it in a pre-heated oven (175° centigrades).

pinenut cake4