Skip to main content

PINENUT CAKE

Rylstone Olive Press Pinenut cake

PINENUT CAKE

4 eggs

¾ cup sugar

grated zest & juice of a lemon (1/4cup 50mls)

1 teaspoon rosewater & vanilla

½ cup Rylstone olive oil (125mls)

1 ½ cups plain flour

2 teaspoons baking powder

50g pinenuts

Beat eggs and sugar until creamy. Add lemon juice, zest, rosewater, vanilla and olive oil. Combine flour and baking powder. Fold into sugar/egg mixture. Place into a 20cm flan tin. Scatter with pinenuts and bake for 40 minutes. Serve with spicy sweet lemons and mascarpone. 

Continue reading

ROASTED VEGETABLES

ROASTED VEGETABLES

SEAFOOD BROTH

SEAFOOD BROTH

Your Cart

Your cart is currently empty.
Click here to continue shopping.