Pine nut and almond cake

Name: Pine nut and almond cake
Ingredients: 1 cinnamon stick; 250 ml/8 fl oz/1 cup olive oil; 350 g/12 oz/2 cups coarse semolina; 50 g/2 oz/½ cup blanched almonds; 30 ml/2 tbsp pine nuts; 5 ml/1 tsp ground cinnamon; 500 g/1¼ lb/2¾ cups caster (superfine) sugar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This unusual recipe uses olive oil, toasted semolina and nuts to give the cake a rich flavour and a dense, grainy texture. It is also very moist because it is soaked in a cinnamon and sugar syrup. Unlike traditional cakes it is not baked in the oven, but heated in a pan. Eat fresh.

Ingredients

500 g/1¼ lb/2¾ cups caster (superfine) sugar
1

Cake
Vegan

Method

Put the sugar in a heavy pan with 1 litre/1¾ pints/4 cups cold water and the cinnamon stick. Bring to the boil, stirring until the sugar dissolves, then boil without stirring for 4 minutes to make a syrup.
Meanwhile, heat the oil in a separate, heavy pan. When it is almost smoking, add the semolina gradually and stir constantly until it turns light brown.