Pine Nut Cake

A great cake recipe for any occasion:

Make a shortcrust pastry from the above ingredients. Roll out 2/3 of the dough and line a buttered cake springform pan 26 centimeters in diameter with it. Roll out the remaining one third of the dough and cut it into strips. These strips will later be used as a grid on top of the filling.

Mix the chopped dried fruit with the cassis liqueur and pull. Grate the orange peel and mix it with the butter.

Then remove the white skin from the oranges and dice the flesh.

Leave the orange butter at a low temperature, add the pine nuts, the orange cubes and the dried fruit, mix everything together and remove from the stove.

Spread the apricot jam evenly on the short pastry base, form the remaining ingredients over it and – as described above with the short pastry strips – place a grid on the cake.

Bake the cake for about an hour at 175 °C (preheated oven).

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