After making an amazing Watermelon Pudding Tart, today's recipe is another proof that Italian cakes and desserts absolutely rock. I don't have to mention Tiramisu, right (OMG!!!). I'm talking about Torta di Pinoli con Crema al Mascarpone, a very easy to make, pine kernel cake. Perfect for autumn tea or dinner party. Its has wonderful moist texture and light nutty crunch. You can serve it "a la nude" dusted with just a little powdered sugar, or as a more festive dessert, filled with delicious mascarpone cream. Either way, the cake is really delicious.
(serves 8-10)
175 g unsalted butter, softened
175 g light brown soft sugar
3 eggs
200 g plain flour, sifted
1 tsp baking powder
1 tsp vanilla extract
60 ml Vin Santo (sweet Italian dessert wine)
100 g pine nuts
finely grated zest of 1 lemon
fresh figs and pine nuts, to decorate
fresh figs and pine nuts, to decorate
Mascarpone Cream
150 g Mascarpone cheese
150 g whipping cream
2 tbsp powdered sugar
Method :
1. Make the cake. Preheat the oven to 195'C. Lightly butter 23cm spring form cake tin and line with baking paper.
2. In a bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs, on at a time, beating well after each addition. Whisk in the vanilla extract and the wine.
3. Using a spatula, gently fold in the sifted flour, baking powder, 40 g of the pine nuts and the lemon zest.
4. Pour the batter into prepared cake tin and smooth the surface, scatter the reminding pine nuts over the top.
5. Bake for about 45 minutes, until a skewer insert into the center of the cake comes out clean.
6. Meanwhile, make the cream. Beat all the ingredients together until you have a light and fluffy cream. Keep it in the fridge until needed.
7. Cool the cake in the tin for about 15 min and then transfer to a cooling rack to cool completely.
8. Serve the cake dusted with powdered sugar, a good dollop of whipped cream and a glass of Vin Santo, or for richer and dense flavor, split the cake horizontally, fill the center with mascarpone cream and top off with fresh figs and toasted pine nuts.
3. Using a spatula, gently fold in the sifted flour, baking powder, 40 g of the pine nuts and the lemon zest.
4. Pour the batter into prepared cake tin and smooth the surface, scatter the reminding pine nuts over the top.
5. Bake for about 45 minutes, until a skewer insert into the center of the cake comes out clean.
6. Meanwhile, make the cream. Beat all the ingredients together until you have a light and fluffy cream. Keep it in the fridge until needed.
7. Cool the cake in the tin for about 15 min and then transfer to a cooling rack to cool completely.
8. Serve the cake dusted with powdered sugar, a good dollop of whipped cream and a glass of Vin Santo, or for richer and dense flavor, split the cake horizontally, fill the center with mascarpone cream and top off with fresh figs and toasted pine nuts.
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