Recipe
March 25, 2012
Wine Cake Recipe
Step 1: Preheat the oven to 350°F.
Step 2: Butter and lightly flour a nonstick 9″ springform tube pan or 10″ tube pan.
Step 3: In a large bowl, combine the butter, sugar and ricotta until fluffy. Beat in the eggs one at a time and then incorporate the vin santo.
Step 4: 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 kitchen. Cool before removing the cake from the pan. Sift confectioners sugar over the top.
See more recipes from Frances and Edward Mayes.
Reprinted with permission from Frances and Edward Mayes’ The Tuscan Sun Cookbook (2012 Clarkson Potter).
Directions
Yield:
Step 1: Preheat the oven to 350°F.
Step 2: Butter and lightly flour a nonstick 9″ springform tube pan or 10″ tube pan.
Step 3: In a large bowl, combine the butter, sugar and ricotta until fluffy. Beat in the eggs one at a time and then incorporate the vin santo.
Step 4: 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 kitchen. Cool before removing the cake from the pan. Sift confectioners sugar over the top.
See more recipes from Frances and Edward Mayes.
Reprinted with permission from Frances and Edward Mayes’ The Tuscan Sun Cookbook (2012 Clarkson Potter).
[img_assist|nid=2112546|title=|desc=|link=popup|align=middle|width=225|height=280]Steven Rothfeld