(Recipes from an Italian Kitchen)
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.