Directions
To make this delectable Apple and Pine Nut Cake, start by preheating your oven to 350°F and greasing a 9-inch round cake pan. In a mixing bowl, combine flour, baking powder, and sea salt, setting this dry mixture aside. Zest a lemon and squeeze the juice from half of it. Peel, core, and dice two apples, slice one apple into thin half moon slices, tossing them in the lemon juice to prevent browning. In another bowl, beat 3 large eggs and sugar until smooth, then slowly whisk in the extra virgin olive oil. Add the lemon zest and blend. Gently fold in the dry mixture, followed by whole milk ricotta, until you have a thick batter. Carefully mix in the cubed apples, ensuring an even distribution. Pour the batter into the prepared pan, cover with with the apple slices in a pleasant manner, and bake for 45-50 minutes. Once it's done, let the cake cool, sprinkle toasted pine nuts on top, dust with powdered sugar. Serves 8-10.
Pine Nut Orchard Cake
Prep: 25 min Cook: 50 min Servings: 8-10
This apple and pine nut cake is a delightful dessert that perfectly balances the sweet, slightly tart flavor of apples with the rich nuttiness of pine nuts. The addition of lemon zest and ricotta cheese adds a zesty and creamy touch. With a moist and tender crumb, it's a perfect treat to enjoy with a cup of coffee or tea, combining the warmth of homemade baking with a hint of Mediterranean flair.
Ingredients
- Butter, to grease cake mold
- 2 cups Anna TIPO 00 Flour
- 2 tsp Baking Powder
- ¼ tsp Cento Fine Sicilian Sea Salt
- 1 Lemon, zested
- 1/2 Lemon, juiced
- 3 Honeycrisp Apple
- 3 Egg
- âu2026u201d cup Sugar
- ½ cup Cento Imported Extra Virgin Olive Oil
- ¾ cup Ricotta Cheese
- ¼ cup Cento Pignoli Nuts
- Powdered Sugar, for dusting
Directions
- To make this delectable Apple and Pine Nut Cake, start by preheating your oven to 350°F and greasing a 9-inch round cake pan. In a mixing bowl, combine flour, baking powder, and sea salt, setting this dry mixture aside. Zest a lemon and squeeze the juice from half of it. Peel, core, and dice two apples, slice one apple into thin half moon slices, tossing them in the lemon juice to prevent browning. In another bowl, beat 3 large eggs and sugar until smooth, then slowly whisk in the extra virgin olive oil. Add the lemon zest and blend. Gently fold in the dry mixture, followed by whole milk ricotta, until you have a thick batter. Carefully mix in the cubed apples, ensuring an even distribution. Pour the batter into the prepared pan, cover with with the apple slices in a pleasant manner, and bake for 45-50 minutes. Once it's done, let the cake cool, sprinkle toasted pine nuts on top, dust with powdered sugar. Serves 8-10.
