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Pine Nut Torte Recipe
|Pine nuts/Slivered almonds||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||3⁄8 Pound (3/4 Cup, At Room Temperature)|
|Powdered sugar||1 1⁄2 Cup (24 tbs) (Plus 2 Tablespoons For Dusting)|
|All purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Ricotta sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Serving)|
|Spiked cherries/Orange slices, peel and membrane removed||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed For Serving)|
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
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.