• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

This rich pine nut cake is simply fantastic. Cream fraiche makes the cake soft and fragrant. This recipe is, at least, twenty years old and has been tested by my mum several times. I well remember when I was helping her in the kitchen preparing cakes; I would eat too many pine nuts directly from the package, leaving just a few for the cake...

Difficulty: Super Easy
Serves 8-10
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories: total 3674.5 kcal, per serving (10 slices) 367 kcal

300g (10½ oz) self raising flour
120g (4½ oz) caster sugar
250g (9 oz) crème fraiche (regular cream)
3 eggs
200g (7 oz) pine nuts

1. Beat eggs with sugar and regular cream in a large bowl until is soft and creamy. Add the flour and mix well together.
2. Add the pine nuts and stir (keep 1 tablespoon for garnish the top before cooking).
3. Transfer the dough into a greased 26cm (10½in) cake pan and sprinkle the top with some pine nuts.
4. Bake at 180C/350F/Gas4 for 30 minutes until pale gold.

NOTE: If you "halve" the amount of all ingredients, you get the perfect dough for a small cake (20cm/8in) ideal for 6 people.