(Recipes from an Italian Kitchen)
(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.