Italian Christmas Pine Nut Cake
8 servings
95 minutes
Italian Christmas pie with pine nuts is the embodiment of festive atmosphere and home coziness. Its roots go back to Italian culinary traditions, where aromatic pastries are made during winter holidays. The rich taste of nuts, dark chocolate, and citrus gives the pie depth and richness, while its delicate structure makes it a perfect complement to a strong espresso or dessert wine. Amaretti adds a light almond bitterness, and pine nuts contribute softness and exquisite texture. This pie is not just a dessert but a symbol of family evenings when loved ones gather around the table.
1
Preheat the oven to 180 degrees. Grease a 24 cm round springform pan with olive oil.
- Extra virgin olive oil: to taste
2
Crush the amaretti and sprinkle a uniform layer on the bottom and sides of the mold. Shake off the excess crumbs into a large bowl.
- Amaretti: 50 g
3
In a food processor, mix hazelnuts and broken chocolate. Grind to a crumbly state without turning into a paste.
- Hazelnut: 300 g
- Dark chocolate: 250 g
4
Transfer to a bowl with crumbs and add sugar, brandy, grated orange zest, squeezed orange juice, and pine nuts. Add the egg yolks and mix well. Add flour and mix again.
- Muscovado sugar: 200 g
- Brandy: 4 tablespoons
- Oranges: 1 piece
- Pine nuts: 100 g
- Chicken egg (large): 6 pieces
- Self-raising flour: 50 g
5
Beat the egg whites with a pinch of salt until stiff peaks form and gently fold into the batter. Pour into the prepared pan and bake for about 1 hour until done, checking with a toothpick.
- Chicken egg (large): 6 pieces
6
Carefully remove from the mold and let cool. Serve warm or at room temperature.