Tuscan pine nut cake
Tuscan pine nut cake requires roughly 20 minutes from start to finish. This recipe makes 8 servings with 442 calories, 8g of protein, and 24g of fat each. For 57 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe is liked by 394 foodies and cooks. This recipe from en.julskitchen.com requires raisins, sugar, pine nuts, and eggs. Plenty of people really liked this dessert. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 37%. Similar recipes include Peach & Pine Nut Cake, Pine Nut Coffee Cake, and Italian Pine Nut and Apricot Cake.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
10 g of baking powder
180 g of butter at room temperature
3 free range egg yolks
3 free range eggs
1 handful of shelled pine nuts
2 tablespoons of raisins, soaked in Vinsanto, Tuscan sweet wine
4 tablespoons of caster sugar
150 g of caster sugar
2 tablespoons of organic tender wheat flour
180 g of organic tender wheat flour
500 ml of whole milk
Equipment:
sauce pan
whisk
oven
pastry bag
Cooking instruction summary:
As first thing, make the custard, you'll need it to be cold when you will add it to the cake. Heat the milk in a saucepan until it starts to simmer, whisk the egg yolks with the sugar and flour, then pour in the hot milk in a thin stream, stirring continuously with a whisk. Put the custard on a low flame and stir constantly until it begins to thicken: remove it from the heat, add the raisins and let it cool.Preheat oven to 180°C.Whip the butter at room temperature with the sugar for a few minutes until it becomes creamy and light.Add the eggs gradually, one after the other, waiting for the first to be completely mixed before adding the second. Stir in the flour sifted with the baking powder.Grease and flour a 23 cm wide round baking tin.Separate the dough into two equal parts with the help of a spoon: put a spoonful of batter into the baking tin and one in a pastry bag, and so on, until you've finished. Level the batter into the baking tin, spread the cold custard over it, then add the remaining batter in concentric circles, trying not to mix it with the custard. Sprinkle the pine nuts on top and bake for 40 minutes.When golden brown, remove it from the oven, let it cool for a few minutes, then gently remove it from the mould and when completely cold, dust the cake with icing sugar.
Step by step:
1. As first thing, make the custard, you'll need it to be cold when you will add it to the cake.
2. Heat the milk in a saucepan until it starts to simmer, whisk the egg yolks with the sugar and flour, then pour in the hot milk in a thin stream, stirring continuously with a whisk.
3. Put the custard on a low flame and stir constantly until it begins to thicken: remove it from the heat, add the raisins and let it cool.Preheat oven to 180°C.Whip the butter at room temperature with the sugar for a few minutes until it becomes creamy and light.
4. Add the eggs gradually, one after the other, waiting for the first to be completely mixed before adding the second. Stir in the flour sifted with the baking powder.Grease and flour a 23 cm wide round baking tin.Separate the dough into two equal parts with the help of a spoon: put a spoonful of batter into the baking tin and one in a pastry bag, and so on, until you've finished. Level the batter into the baking tin, spread the cold custard over it, then add the remaining batter in concentric circles, trying not to mix it with the custard. Sprinkle the pine nuts on top and bake for 40 minutes.When golden brown, remove it from the oven, let it cool for a few minutes, then gently remove it from the mould and when completely cold, dust the cake with icing sugar.
Nutrition Information:
covered percent of daily need
