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.
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)
-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!