She made at home the same cake we made at school.
She followed directions and... tips:
the secret for getting cakes as soft as this one is: turn on the oven only when the cake is inside.
PINE NUT CAKE
200 gr. ( 7 oz) flour
200 gr. ( 7 oz) sugar
150 gr. ( 5 oz) butter
100 gr. ( 3 oz) pine nuts
3 egg yolks
½ envelope of baking powder ( ½ teaspoon)
Cream the butter (leave some in order to grease the pan) and sugar together until soft and fluffy; add the flour, the eggs, a pinch of salt, the zest of one lemon and mix well.
Pour the mixture into a buttered and floured baking pan and distribute the pine nuts on top of the mixture, pressing lightly. Cook in a medium oven (160 °C) for around 50 minutes.
Good with wine caramel.