Pinolata

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.

Pinolata3

Pinolata2

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!

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