(Recipes from an Italian Kitchen)

TORTE MANTOVANA

Pine Nut and Almond Cakes 


From the kitchen of Kathy Costanzo Easterling (IAC member since 2011)


Kathy says: "I put together a family cookbook several years ago, in honor of my parents, so each donation of a recipe included the person’s name and their relationship to my parents."    ~What a lovely idea!

 

1  1/2  sticks (3/4 C) unsalted butter

4 large egg yolks

1 whole large egg

3/4 C granulated sugar

1 1/3 C all purpose flour

1/2 C sliced Almonds

1/3 C pine nuts

1 Tblsp superfine granulated sugar

 

  • Preheat oven to 350 degrees.
  • Butter and flour two 8” round cake pans, knocking out excess flour.
  • Melt butter and cool.
  • In a large bowl with an electric mixer, beat together yolks, whole egg and ¾ cup of granulated sugar until thick and pale. Add butter to egg mixture in a thin stream, beating until just combined well.
  • Sift flour over mixture and beat until just combined
  • Divide batter between pans, smoothing tops and sprinkle evenly with nuts.
  • Bake cakes in middle of oven 20 minutes, or until golden.
  • Cool cakes in pans on racks 10 minutes.  Invert cakes onto racks and turn right side up.
  • Sprinkle each cake with 1 1/2 teaspoons superfine sugar.  Cool cakes completely.
  • Let cakes stand separated by wax paper in an airtight container, overnight at room temperature before serving.
  • Cakes keep in an airtight container at room temperature 4 days.
  • Serve cakes cut into wedges.

 

Makes 2 thin 8” cakes

NOTE: It is important to let these cakes stand overnight to bring out their delicate nutty flavor. The tortes have a slightly dry texture and, like biscotti, are best enjoyed with a glass of sweet Italian dessert wine.


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