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Ingredients

• 1 1/2 cups pine nuts plus more for top of cake, lightly toasted
• 3/4 cup sugar processed in food processor with 1 cup almond paste till completely incorporated
• 3 sticks butter, at room temperature
• zest and juice of 1 lemon plus zest of 1 orange

• 3 1/2 cups flour

• 2 tablespoons baking powder

• 4 whole eggs

• heaping 1/2 cup sour cream or creme fraiche

• 4 large egg whites

• 6 tablespoons sugar 


Description

A Traditional Tuscan Pine Nut Cake And A Favorite Of My Dad's With His Evening Espresso! Preheat The Oven To 350 Degrees
 Cream The Sugar, Butter And Citrus Zests Together (I Use A…

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