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Dec 14, 2011 · Preheat oven to 175°C/350 degrees F. Wisk butter and sugar for a few minutes, until creamy and light. Add the eggs gradually, one after the other, waiting for the first to be completely incorporated before adding the next one. Stir in the flour sifted with the baking powder.
- Grandma's Baking
- My Mom's Baking
- Pinolata, An Italian Classic Cake
- The Taste Test
My grandma was absolutely incredible with fresh pasta; her skilled hands and precise rolling pin movements created the most wonderful fettuccine without the use of any machine, not even the hand turning ones. Moreover, she was the wonderful cook of all the lavish meals of our Sunday lunches. But as she didn't like sweets, at all, she never enjoyed ...
As for my mother, she has always been on a health kick, so we never had butter in our house, or any packaged snacks or sweets. Also, any vegetables that wasn't seasonal. Sometimes, she would make some kind of "cakes", without weighing any ingredients. She would use yogurt, milk, vegetable oil, a spoonful of sugar, and often fruit. Adding an unrefin...
I found the recipe for this Pinolata, in an old Italian cookbook about classic cakes, some very popular, some almost forgotten. Loreto and I, love pine nuts and we always buy them at our Italian store to make pesto, but this time they are going into and on top of this cake. This recipe requires a good amount of them. They are not only on the top wh...
The first mouthful (not a forkful for me, as I never eat this kind of cake with a fork), reveals this crust, buttery, nutty and a crispiness thanks to the crystallized sugar and pine nuts. The texture is delicate with delectable crumbles and lightly sweet, and honey-like flavor notes. This cake holds nicely together and that means, yes, you guessed...
- Dessert
- 8-10
- Italian
A gorgeous traditional Italian style cake that is beyond delicious. The silky custard contrasts beautifully with the cake and those liqueur soaked raisins are utterly divine. As a big fan of pine nuts, I always decorate the cake with extra lightly toasted pine nuts once it’s baked (dust with icing sugar first and then add the extra pine nuts).
To start, preheat your oven and prepare the cake pans. In a large bowl, cream together butter and sugar until light and fluffy. Gradually add eggs, one at a time, mixing well after each addition. Next, incorporate the dry ingredients alternately with the wet ingredients, beginning and ending with the dry mixture.
Preheat the oven to 350° F (180° C). Grease and line a 22-24 cm round springform pan. Melt the butter and let it cool. Roughly chop the pine nuts. Squeeze the lemon, keep the juice aside. Grate the zest and add it to the sugar, massaging it into the sugar. Separate the egg yolks from the whites in 2 different bowls.
May 31, 2023 · Step 2: make the pastry dough. Next, make the pastry dough for the Torta della Nonna. I like to do this in a food processor. Start by fitting your food processor with the blade attachment and add in the flour, sugar, and salt, topped with the cold cubed butter. Pulse the mixture until combined.
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Nov 13, 2009 · Fold in the pine nuts, reserving about 3 tablespoons for the top of the cakes. Spray 3 9x5 loaf pans evenly on all sides with a nonstick coating. Fill each loaf pan about two-thirds full with the batter. Smooth and flatten the tops with the spatula. Sprinkle the tops of the cakes with the reserved pine nuts.
