Pine Nut Torte Recipe

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Pine nuts/Slivered almonds1 1⁄4 Cup (20 tbs)
 Butter/Margarine3⁄8 Pound (3/4 Cup, At Room Temperature)
 Powdered sugar1 1⁄2 Cup (24 tbs) (Plus 2 Tablespoons For Dusting)
 Eggs4 Large
 Vanilla1 Teaspoon
 All purpose flour1 2⁄3 Cup (26.67 tbs)
 Ricotta sauce1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Serving)
 Spiked cherries/Orange slices, peel and membrane removed1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 4448 Calories from Fat 2513

% Daily Value*

Total Fat 291 g447.8%

Saturated Fat 112.2 g560.8%

Trans Fat 0 g

Cholesterol 1272.9 mg

Sodium 407.5 mg17%

Total Carbohydrates 394 g131.2%

Dietary Fiber 14.4 g57.6%

Sugars 205.9 g

Protein 86 g172%

Vitamin A 117.7% Vitamin C 16.3%

Calcium 47% Iron 131%

*Based on a 2000 Calorie diet

Directions

Place nuts in a 9-inch pie or cake pan.
Bake in a 350° oven until golden, about 10 minutes; shake pan occasionally.
In a bowl, beat the butter and 1 1/2 cups sugar until creamy.
Add the eggs, 1 at a time, beating well at each addition.
Mix in vanilla.
Add flour; mix until blended.
Stir in the nuts.
Spread batter into a buttered and floured 11-inch tart pan with removable rim.
Bake torte in a 350° oven until pale gold, 30 to 35 minutes.
Remove from oven and dust top generously with powdered sugar.
Cool in the pan on a rack.
If made ahead, cool, cover, and store airtight up until the next day.
Remove pan rim; cut torte into wedges.
Offer ricotta sauce and spiked cherries to spoon over each serving.
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