A sweet, dense and moist Italian treat.
2/3 cup Redpath granulated sugar
2/3 cup Redpath dark brown sugar
½ cup Monastery Signature Olio Quattrociocchi Extra Virgin Olive Oil
2 Schulz Farms Eggs
1 Egg white
2 tsp. Lemon zest
½ tsp. Maretlli Sea Salt
1 ¼ cup Martelli Italian Flour- Tipo ‘00’
1 tsp. Belle Donne Vanilla Extract
1/3 cup Monastery Signature Pine Nuts, toasted
1/4 cup Monastery Signature Pine Nuts, not toasted
Redpath icing sugar, for dusting
Preheat your oven to 350°F.
Pour 1/3 cup of pine nuts on a cookie sheet and bake in the oven for 8-10 minutes or until the pine nuts turn slightly golden in colour. Remove from oven promptly and set aside.
Grease a 9-inch springform pan and set aside.
In a large bowl, mix the white and brown sugar together with the eggs and whip with a hand held mixer. Whip until the colour turns a pale yellow and is almost doubled in volume. Slowly pour in the oil while continuing to mix. Then add the lemon zest and vanilla extract.
In a separate bowl, sift the flour and salt together. Add the flour to the egg mixture and softly stir just until blended. Stir in the toasted pine nuts and pour the batter into the prepared pan. The batter should be thick. Sprinkle the top of the cake with the remaining pine nuts and place in the oven.
Bake for about 40 minutes, until the top of the cake is a rich golden brown colour. Remove the cake from the oven and let cool before removing the springform pan. Serve with a light dusting of icing sugar and enjoy!
Courtesy of Monastery Bakery