Directions

1. Preheat your oven to 160 degrees Celsius (fan oven) and grease and line a loaf tin.
2. First toast your pine nuts in a dry frying pan. Keep the heat low and move the pan constantly to avoid the pine nuts burning. Once lightly coloured, remove from the pan so they stop cooking and leave to cool. Once cooled, set aside a small handful and grind the remaining pine nuts in a coffee grinder (it's best not to use one you actually use for coffee).
3. In a large bowl, add the butter and sugar and whisk u tail light and fluffy. Add the eggs one at a time and whisk each one fully. Scrape down the sides occasionally. Add the rosemary, orange and vanilla extract and whisk before stirring in the ground pine nuts.