Pine Nut, Honey and Lemon Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      40 min

Appears in

By Geraldene Holt

Published 2011

  • About

Dark amber-coloured honey from Greece imparts its unique resinous flavour to this nut cake.


  • 120 g / 4 oz butter
  • 60 g / 2


Beat the butter with the sugar and honey until light and smooth. Gradually mix in the lemon zest and the eggs. Stir in the flour and ground almonds. Reserve 1 tablespoon of pine nuts and stir the rest into the mixture.

Spoon the mixture into the prepared tin, smooth level and scatter the res