Vin santo cake

Pre-heat the oven to 150C/gas 2.

Set a mixer on the highest speed and beat the eggs and sugar together until the whisk leaves a ribbon trail in the mixture.

Sift the flour onto a sheet of baking paper. Turn the speed on the mixer down, slide the flour in and mix again for about 5 minutes.

Pour in the olive oil, vin santo and citrus zests. Now switch off the machine and fold by hand.

Pour the mixture into a greased and floured spring-form cake tin. Bake in the oven for 35 to 45 minutes. To test if it's cooked, slide a skewer into the centre of the cake and if it comes out clean it's ready to come out.

Leave the cake to cool, then prick the cake all over with a fork and drizzle over more vin santo.

Scatter over the pine nuts and dust with icing sugar. Use a blow torch to caramelise the sugar. Serve with a dollop of crème fraîche.