Anything dessert that has a savoury spin on it is something I want to bake and eat. Period. Maybe it’s because I started out as a cook before I fell into the pastry world. Maybe it’s just because salt is my crack. Some people can devour an entire pint of Ben & Jerry’s in one sitting. Not this girl. I prefer desserts that pair sweet and savoury, including: salt, herbs, spicy heat, and even a little smoke or some bacon.

Never underestimate the power of bacon in desserts.

Tina knows bacon as pecan pie garnish 😉

So, naturally olive oil and pine nuts sounds like a great pair to me and I have to make this classic Italian coffee-style cake. Tuscan Pinotata is often eaten at Thanksgiving in the region and I’ve found many variations on the web, but this recipe seems to bake nice and evenly. Beware: this is nutty and olive-oil-y but it’s definitely a sweet one. I wouldn’t suggest it with your morning coffee, but maybe your mid-afternoon one?

The version I’ve made today (above) was devoured with lemon curd, but for the lemon curd recipe you’ll have to wait until a future post, as I intend to eventually make lemon meringue tart at home as well. So more on that later.

The Recipe:

2/3 cup     granulated sugar

2/3 cup     packed light brown sugar

2               large eggs

1               egg white

1/2 cup    extra virgin olive oil

zest of 1/2 an orange

1 tsp        vanilla extract

1 1/4 cups  all-purpose flour

1/2 tsp      salt

lightly toasted pine nuts (your own preferred quantity)

The Method:

-In a mixer whisk the eggs and sugars together until light and fluffy, and at least doubled in size.

-Mix together your vanilla, zest, and olive oil, and whisk into the egg + sugar mixture.

-Sift the flour and salt together, and then sprinkle over the batter, whisking to just combine it, leaving no lumps of dry ingredients.

-Stir in the toasted pine nuts by hand as to not over mix your batter in a machine, and pour into greased cake ring/pan, baking until golden brown and until a skewer comes out clean from the cake’s centre.

-If you’re not eating the cake right away, wrap it in plastic as soon as it’s cooled to room temperature and keep in the fridge.



That’s all for today!


Posted by:Ashley

3 replies on “Pinolata. Tuscan Pine Nut + Olive Oil Cake.

  1. I didn’t know in Italy, and in particulary in Tuscany, we have a thanksgiving day! The recipe looks really good and I will give it a try but it’s defenetly a “Pinolata” because pine nuts are called “pinoli” in Italy! Your pictures are amazing and they make your food so inviting,bravissima! I will happily follow you! Ciao!

    1. Thank you for the nice comments, the follow, and the repost! I really appreciate it!

      Hope you have success with this recipe if you do try it out, have a great day!


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