Wine Cake from The Tuscan Sun Cookbook

Wine Cake from The Tuscan Sun Cookbook is a lacto ovo vegetarian side dish. For 74 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 8g of protein, 27g of fat, and a total of 489 calories. Head to the store and pick up all purpose flour, sugar, butter, and a few other things to make it today. This recipe from Creative Culinary has 134 fans. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so super. If you like this recipe, take a look at these similar recipes: Slow Cooker Tuscan Sausage and Bean Soup {Cookbook of the Month }, Tuscan Sun-Dried Tomato Jam, and Tuscan Kale with Caramelized Onions and Red-Wine Vinegar.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 30 minutes

Please support us.   Please supports us. Become a Patron!

 

Ingredients:

1 1/3 cups all purpose flour (plus additional for the pan)

2 tsp baking powder

1 cup (2 sticks) plus 5 Tbsp unsalted butter, softened (additional to butter pan)

3 eggs

2 Tbsp pine nuts, toasted

1 1/3 cups whole milk Ricotta

1 to 2 Tbsp confectioner's sugar

1 1/3 cups sugar

1/3 cup vin santo (or dry Sherry)

Equipment:

springform pan

bowl

oven

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees. Butter and lightly flour a nonstick 9 inch springform pan or 10 inch tube pan.In a large bowl, combine and beat the butter, sugar and ricotta until fluffy. Beat in the eggs one at a time and then incorporate the vin santo.Sift the flour and baking powder into a small bowl, then slowly and thoroughly beat them into the batter.Pour into the prepared pan.Sprinkle the pine nuts on top and bake for 30 minutes, or until the cake is firm but springy to the touch and a promising aroma fills the air.Cool before removing the cake from the pan. Sift Confectioner's sugar over the top.

 

Step by step:


1. Preheat oven to 350 degrees. Butter and lightly flour a nonstick 9 inch springform pan or 10 inch tube pan.In a large bowl, combine and beat the butter, sugar and ricotta until fluffy. Beat in the eggs one at a time and then incorporate the vin santo.Sift the flour and baking powder into a small bowl, then slowly and thoroughly beat them into the batter.

2. Pour into the prepared pan.Sprinkle the pine nuts on top and bake for 30 minutes, or until the cake is firm but springy to the touch and a promising aroma fills the air.Cool before removing the cake from the pan. Sift Confectioner's sugar over the top.


Suggested for you

Asian Chicken and Vegetables with Spicy Peanut Sauce
Giveaway: Sherwood Housewares Milk Frother
Fire Roasted Salsa
Apple Banana Cookies
Gran's Granola Parfaits
Creamy Dreamy Spicy [Breakfast] Buckwheat Pudding
Baked Sweet & Sour Chinese Chicken
Caramel Nut Crunch Popcorn
Apple Oat Muffins
Ice Cream Sundays: Fresh Mint Chocolate Chip Ice Cream
Support Us

Become a Patron!

Food Trivia

Many mass-produced ice creams have seaweed in them.

Food Joke

I downloaded the Pinterest app and now my phone is stuck in a mason jar.

Popular Recipes
Peanut Butter Cookies

Baking A Moment

Italian Roasted Mushrooms and Veggies

Jo Cooks

Spinach Almond Crostini

Foodnetwork

Southwest Biscuit Bowls

Better in Bulk

Creamy Scallion Dip

Foodnetwork