Pine Nut Torta With Marsala-Poached Autumn Fruit
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cups
Water1 cup
Marsala (imported sweet)1 cup
Sugar1.5 tsps
Lemon Peel (packed grated)2 cups
Pitted Prunes2 cups
Dried Apricot3 large
Egg Yolk1 large
Egg1 tsp
Vanilla Extract1 tsp
Salt1.5 cups
All-Purpose Flour (unbleached)Directions:
1
For fruit: Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan
2
Bring to boil, stirring until sugar dissolves
3
Add prunes and apricots
4
Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes
5
Using slotted spoon, transfer fruit to medium bowl
6
Boil liquid until syrupy, about 5 minutes
7
Pour syrup over fruit
8
(Can be made 2 days ahead
9
Cover; chill
10
Bring to room temperature before serving
11
) Combine 3 cups water, Marsala, sugar, cinnamon stick, and lemon peel in heavy large saucepan
12
Bring to boil, stirring until sugar dissolves
13
Add prunes and apricots
14
Reduce heat to medium; simmer until fruit is just soft but not mushy, stirring frequently, about 25 minutes
15
Using slotted spoon, transfer fruit to medium bowl
16
Boil liquid until syrupy, about 5 minutes
17
Pour syrup over fruit
18
(Can be made 2 days ahead
19
Cover; chill
20
Bring to room temperature before serving
21
) For cake: Position rack in center of oven and preheat to 375°F
22
Butter and flour 10-inch-diameter springform pan
23
Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend
24
Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy
25
Gradually add flour, beating until mixture resembles coarse meal
26
Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick)
27
Spoon batter into prepared pan; smooth top (cake will be thin)
28
Sprinkle pine nuts over top; press lightly to adhere
29
Bake cake until tester inserted into center comes out clean, about 30 minutes
30
Transfer cake to rack
31
Run small knife around cake edges to loosen
32
Remove pan sides
33
Cool cake completely
34
(Can be made 1 day ahead
35
Cover and store at room temperature
36
) Position rack in center of oven and preheat to 375°F
37
Butter and flour 10-inch-diameter springform pan
38
Whisk egg yolks, egg, lemon peel, vanilla, and salt in small bowl to blend
39
Using electric mixer, beat butter and 1 cup sugar in medium bowl until pale and creamy
40
Gradually add flour, beating until mixture resembles coarse meal
41
Using rubber spatula, gently stir egg mixture into butter mixture (batter will be thick)
42
Spoon batter into prepared pan; smooth top (cake will be thin)
43
Sprinkle pine nuts over top; press lightly to adhere
44
Bake cake until tester inserted into center comes out clean, about 30 minutes
45
Transfer cake to rack
46
Run small knife around cake edges to loosen
47
Remove pan sides
48
Cool cake completely
49
(Can be made 1 day ahead
50
Cover and store at room temperature
51
) Sprinkle cake with powdered sugar
52
Serve with poached fruit
53
Sprinkle cake with powdered sugar
54
Serve with poached fruit