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Pinenut and citrus coffee cake

  • 8
Pinenut and citrus coffee cake


  • ¼ cup sugar
  • ½ teaspoon salt
  • 50 grams butter
  • ½ cup boiling water
  • 2 teaspoons dried yeast
  • 1¾ cups flour
  • 1 egg, beaten


  • 50 grams butter
  • ½-1 panini, crumbled
  • ¼ cup coffee crystals or brown sugar
  • ½ cup pinenuts
  • ¼ cup citrus peel


  1. In a bowl, put the sugar, salt and butter. Pour over the boiling water and stir to dissolve the sugar. Stand for 5 minutes, then stir in the yeast. Stand for another 10-15 minutes until the mixture is frothy.
  2. Sift the flour and bean half of it into the yeast mixture. Add the egg and the remaining flour, mixing well. The dough will be fairly sticky.
  3. Push into a greased 23cm round tin. Scatter the topping over the dough and set in a warm place for about 40 minutes or until doubled in bulk.
  4. Bake at 190ºC for about 35 minutes or until cooked. Serve the cake warm.


  1. Melt the butter, stir in the crumbled panini, coffee crystals or brown sugar, pinenuts and citrus peel. Mix well.

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