Recipe by Suzanne Gibbs

Serving size: Serves 8
Cuisine type: Italian
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Apple and pine nut cake

INGREDIENTS

1 cup (150g) plain flour
1 teaspoon baking powder
½ cup (110g) caster sugar
2 large eggs, lightly beaten
125g unsalted butter, melted
4 medium golden delicious apples, cored, thinly sliced
grated rind of 1 lemon
¾ cup (120g) pine nuts
Icing sugar, to dust
Mascarpone, to serve

METHOD

1. Preheat oven to 180°C. Lightly grease a 20cm springform pan and dust with flour.

2. Sift flour and baking powder together into a medium bowl. Stir in sugar. Make a well in centre and add eggs and butter. Stir, gradually incorporating flour to make a thick batter.

3. Fold in 3 of sliced apples, lemon rind and ½ cup of pine nuts. Spoon into prepared pan. Arrange remaining apples on top of cake and sprinkle with remaining pine nuts. Bake for 65 minutes, covering with brown paper bag or foil if cake is browning too much.

4. Cool in pan for 10 minutes before transferring to a serving plate to finish cooling. Dust with icing sugar and serve with mascarpone.


In pictures: best Italian recipes