Pignoli cake is a soft cake with a buttery, aromatic flavor that nicely highlights the distinctive taste of pine nuts.
It’s the classic snack cake, but it’s also great for breakfast.
I even serve it as an end-of-meal cake, because all my friends are fond of it and I know that they eat it gladly, perhaps accompanied by a good raisin wine.
Pine nut cake keeps very well for a week at room temperature, well covered under a glass bell, or in a tin box.
I must admit, however, that I have never seen it last more than two days! 🙂
- 3/4 cup of butter
- 1 cup of 00 flour- all purpose flour
- 1 tsp of baking powder
- 6 tsp of potato starch
- 1 cup of granulated sugar
- a pinch of salt
- 4 eggs
- 1/2 cup of shelled pinoli-pignoli
- icing sugar to taste
Cut 3/4 cups of butter into cubes and let them soften in a bowl for about 30 minutes.
In the meantime, sift 1 cup of 00 flour, 1 tsp of baking powder and 6 tsp of potato starch and mix together in a bowl.
Whip the butter again adding 1 cup of sugar and a pinch of salt.
Once well mixed continue adding 4 eggs, then take 1/4 cup of pine nuts and incorporate them into the dough.
Once this is done butter and flour the 8.66-9.45 inches mold and preheat the oven to 356 F, put the dough in the mold and expand it evenly, put the rest of the pine nuts on the cake (remember to lightly flour them first).
Bake in the oven, at 356 F, for about 30 to 40 minutes.
Check with a toothpick if it is cooking properly and once ready let it cool slightly, then finally pass the final layer of icing sugar.
Old-Fashioned Pignoli Cake (Torta ai Pinoli)