Wine Cake from The Tuscan Sun Cookbook
A most unusual and delicious cake with sherry and toasted pine nuts scattered throughout. Especially delicious with a dessert wine.
Servings 10 Servings
Calories 486kcal
Ingredients
- 1 ⅓ cup butter softened (additional to butter pan)
- 1 ⅓ cups sugar
- 1 ⅓ cups Ricotta whole milk
- 3 large eggs room temperature
- ⅓ cup vin santo or dry Sherry
- 1 ⅓ cups all purpose flour plus additional for the pan
- 2 teaspoons baking powder
- 2 tablespoons pine nuts toasted
- 2 tablespoons confectioner's sugar
Instructions
- Preheat oven to 350 degrees. Butter and lightly flour a nonstick 9 inch springform pan or 10 inch tube pan.
- In a large bowl, combine and beat the butter, sugar and ricotta until fluffy. Beat in the eggs one at a time and then incorporate the vin santo.
- Sift the flour and baking powder into a small bowl, then slowly and thoroughly beat them into the batter.Pour into the prepared pan.
- Sprinkle the pine nuts on top and bake for 30 minutes, or until the cake is firm but springy to the touch and a promising aroma fills the air.
- Cool before removing the cake from the pan. Sift Confectioner's sugar over the top.
Notes
Nutrition
Serving: 1Serving | Calories: 486kcal | Carbohydrates: 43g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 330mg | Potassium: 99mg | Fiber: 1g | Sugar: 29g | Vitamin A: 985IU | Vitamin C: 0.02mg | Calcium: 135mg | Iron: 1mg