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Pignola
Pine Nut Cake
Preparation info
- Serves
6–8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Among the pine forests of the Landes grow the stone pines which produce ‘pignons’ (pine nuts). The method of making ‘pain de Gênes’, rich in ground almonds instead of pine nuts, follows that for ‘pignola’ very closely, and is therefore given here to avoid repetition.
Ingredients
Sweet Pie Pastry
| flour |
Method
Make the sweet pie pastry* and chill for 30 minutes or until firm. Roll out the pastry and line the pan*. Prick the base and chill for 15-20 minutes. Set the oven at moderately hot (190°C/375°F).
Meanwhile, prepare the filling: heat a third of the butter in a frying pan, add the pine nuts and sauté, stirring, over a medium fire until lightly but evenly browned. Leave to cool. Melt the r