This is a great summer cake that looks beautiful on a buffet table. Berries, sorbet, or
ice cream are perfect accompaniments. As strange as it may seem, this cake
improves with time-refrigerated, of course. If there are any leftovers, they can be
- 16 ServingsServings
- 16 tablespoons (240 g) unsalted butter, plus 2 tablespoons (30 g) for greasing the pan
- 2 1/2 cups (320 g) unbleached all-purpose flour, plus more for dusting the pan
- 1 envelope active dry yeast (2 1/4 teaspoons/7 g)
- 4 whole large eggs, at room temperature
- 2 cups (400 g) sugar
- Grated zest of 1 lemon
- 3 tablespoons freshly squeezed lemon juice
- 3/4 cup (105 g) pine nuts
Preheat the oven to 350°F (175°C). Grease a 12 inch by 2 (30 by 6 cm) springform pan With 1 tablespoon (15 g) of the butter and line it With wax paper. Grease the Wax paper with another 1 tablespoon (15 g) butter and dust it With flour. Invert the pan and tap out the excess Hour.
Melt the remaining 16 tablespoons (240 g) butter in small saucepan. Remove from the heat, cool to lukewarm, and stir in the yeast.
Place the eggs in the bowl of an electric stand mixer. Using the balloon Whisk attachment, beat the eggs at medium speed until well mixed. Gradually add the sugar and beat about 5 minutes, until the mixture is pale and bubbles appear.
With a rubber spatula, mix the butter-yeast mixture into the eggs along with the lemon zest, lemon juice, and flour. Combine all ingredients Well.
Pour the batter into the prepared pan and scatter the pine nuts on top.
Bake for 35 to 40 minutes, until a cake tester inserted in the center comes out clean.
Cool on a wire rack. Remove the rim and invert the cake onto a plate. Remove the Wax paper and invert again onto a serving platter.