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Pine Nut Cake

Source: Heritage of Italian Cooking
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Active Time:  15 Minutes
Total Time:  1 Hour
  Serves 10
One of the most traditional of all ingredients in Italian cooking is the pine nut. Pine nuts are mainly gathered in Tuscany, along the sea shore where there are whole forests of pines. One of the most beautiful is the Migliarino forest near Pisa.
4 eggs, separated
3/4 cup superfine sugar
1/3 cup butter
2 1/2 cups all-purpose flour
6 ounces pine nuts
1 tablespoon powdered sugar
Pine Nut Cake Recipe at
In a bowl, beat the egg yolks with half the sugar. In another bowl, beat the remaining sugar with the butter. Gently stir the two mixtures together. Gradually add this to the flour, mixing in a little at a time to avoid lumps forming. Beat the eggwhites until stiff and gently fold them into the mixture, taking care to retain as much air as possible.

Scatter the pine nuts over a baking sheet. Toast in a preheated 350 degrees F oven until they begin to color. Grind 5 ounces of them in a blender and reserve the remainder. Fold the ground nuts into the batter. Butter and flour a 9 inch springform pan and fill it with the batter. Bake at 350 degrees F for about 45 minutes, or until a skewer inserted in the center comes out dry.

Turn the cake out onto a serving plate. Decorate the top with the remaining pine nuts, sprinkle with the powdered sugar and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 10
Calories: 359
Fat. Total: 18g
Fiber: 2g
Carbohydrates, Total: 42g
Sodium: 28mg
% Cal. from Fat: 45%
Cholesterol: 134mg
Protein: 10g
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