PINE NUT TORTA WITH MARSALA-POACHED AUTUMN FRUIT
Categories Cake Dessert Bake Poach Dried Fruit Prune Apricot Pine Nut Marsala Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- For fruit:
- Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add prunes and apricots. Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes. Using slotted spoon, transfer fruit to medium bowl. Boil liquid until syrupy, about 5 minutes. Pour syrup over fruit. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before serving.)
- For cake:
- Position rack in center of oven and preheat to 375°F. Butter and flour 10-inch-diameter springform pan. Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend. Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy. Gradually add flour, beating until mixture resembles coarse meal. Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick). Spoon batter into prepared pan; smooth top (cake will be thin). Sprinkle pine nuts over top; press lightly to adhere.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer cake to rack. Run small knife around cake edges to loosen. Remove pan sides. Cool cake completely. (Can be made 1 day ahead. Cover and store at room temperature.)
- Sprinkle cake with powdered sugar. Serve with poached fruit.
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AH REJON
[email protected]This recipe seems a bit too complicated for me. I think I'll pass.
Sharron Hamilton
[email protected]I'm not sure about the combination of pine nuts and Marsala wine, but I'm willing to try it.
Rehana Ismail
[email protected]This recipe is on my to-make list. I love the combination of flavors.
Honey Tuazon
[email protected]I can't wait to try this recipe! It looks so delicious.
Yunisha Tamang
[email protected]This is one of my favorite recipes. It's so easy to make and it always turns out perfectly.
Anas Shaikh
[email protected]I've made this torta several times and it's always a crowd-pleaser.
cynthia sigeey
[email protected]This torta is a great way to use up extra Marsala wine.
Uchiha Madara
[email protected]I'm not usually a fan of pine nuts, but they really work in this torta. The flavor is subtle and nutty.
SADAQAT Ali
[email protected]This torta is beautiful and delicious. It's perfect for a special occasion.
Muzammil Balouch Buzdar
[email protected]I made this torta for my family and they loved it! Even my picky kids ate it without complaint.
Amjd Amjd
[email protected]This torta is a bit time-consuming to make, but it's worth the effort. The end result is a truly special dessert.
Michael Whiteowl
[email protected]I love the combination of flavors in this torta. The pine nuts add a nice crunch and the Marsala-poached fruit is perfectly sweet and tart.
Jim Dill
[email protected]This was my first time making a torta and it turned out great! The instructions were easy to follow and the result was a delicious and impressive dessert.
Charmain Tjikotoke
[email protected]I made this torta for a dinner party and it was a huge success! Everyone raved about the unique flavor combination and the beautiful presentation. I will definitely be making this again.
Jenifer Somsel
[email protected]This torta was a hit! The combination of pine nuts, Marsala-poached autumn fruit, and ricotta filling was divine. The crust was perfectly flaky and the filling was creamy and flavorful. I highly recommend this recipe!