March 10, 2018 — Cake
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100g pine nuts
100g Italian mixed peel
4 large eggs separated
100g butter, softened
150g golden caster sugar
150g plain flour
1tsp baking powder
Zest and juice from one lemon
Pinch of salt
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The use of ricotta in a bakes is quite common in Italy. This recipe is based on the Easter tarts made in Naples. The unusual ingredient in these tarts is wheat grains which are first boiled in milk. I’ve used pine nuts instead, but treat them the same way in the recipe. It tenderises the nuts and removes much of the bitterness. A brilliant little trick. As the name suggests the Naples tarts are made in a pastry base. This helps consolidate the filling which is very moist. I’ve added more flour to my mix, so that it is more cake-like. The texture is somewhere between a cake, a pudding and a tart filling, but all the better for it. It’s success lies in the moistness and the wonderful flavours of pine nuts and citrus peel. It will keep for several days and can be eaten at room temperature or slightly warm – perhaps with a little cream.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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