Torta di Pignoli

Pine-nut Cake

Preparation info

  • 10

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Years ago I stole a recipe from Alice Waters at Chez Panisse in Berkeley, California. It was for a rich cake which used olive oil instead of butter, and was flavoured with a sweet dessert wine. Reception of this dish in Britain was guardedly polite, i.e. they hated it, but the Italians went berserk about it. Over the years it has mutated slightly and acquired a topping of pine nuts and icing sugar. Serve it with Baked Plums, or fresh fruit salad and mascarpone.

Ingredients

    Method