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Ricotta and Pine nut cake

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Ricotta and Pine nut cake

Typical Cake recipe from Siena

Cuisine:

    It is our Tuscan Pastiera

    • Serves 6
    • Easy

    Directions

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    If you look at the picture I took for the “Pastiera” they resemble each other !

    It was weird that flipping through a recipe book I came across this recipe. It is certainly easier than the Pastiera and it takes you little less time but its flavour is so delicate and tasty that you have to try it!

    You have to prepare the short pastry but if you don’t have time you can use a ready-made pastry.

    For the Short Pastry:

    All Purpose Flour: 250 gr.

    Butter: 100 gr.

    Sugar: 150 gr.

    Eggs: 2

    Lemon: 1

    Salt

    For the filling:

    Ewe Ricotta cheese: 200 gr.

    Sugar: 80 gr.

    Eggs: 2

    Lemon: 1

    Pine nuts: 50 gr.

    Vanillin: 1 sachet

    Icing sugar

     

     

    Steps

    1
    Done
    15 minutes

    Prepare the Short Pastry

    In a bowl mix 250 gr. of flour, 100 gr.of butter (soft), 2 eggs,, 150 gr. of sugar, a table spoon of peeled lemon and a pinch of salt. Make a bowl, wrap in a plastic film and put into the fridge for half an hour.

    2
    Done
    15 minutes

    Prepare the filling

    In a bowl whisk well 2 yolks with 80 gr. of sugar, then add 200 gr. of ricotta cheese a table spoon of grated lemon peel, 1 sachet vanillin and when the mixture is smooth add the whites into peaks.

    3
    Done

    Assemble the cake

    Butter a baking tray of about 25 cm diameter and line the short pastry (included the edges up to the top of the tray. Pour in the mixture, scattering with the pine nuts (50 gr.) Lower the edges and with the short pastry exceede form some stripes 2 cm. wide that you put on the top to decorate. Bake at 180 °Cfor about 40 minutes. Let it cool and drizzle with icing sugar

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    The “Carabaccia”
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    Pastiera Napoletana
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    The “Carabaccia”