Italian · Dessert
Custard Pine Nut Cake
A lightened take on the Italian custard-style pine nut cake, where whole milk and cream are swapped for skim milk and Greek yogurt to keep the crumb soft and faintly custardy without the usual richness. A dusting of cocoa threaded through the batter adds fibre and depth, while toasted pine nuts on top and fresh raspberries scattered at the end keep the Tuscan character intact in a much lighter form.
$1
15 minsPrep
34 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
257Calories
11gProtein
8.9gFat
35.1gCarbs
15.1gSugar
3.1gFiber
436mgSodium
95mgChol
1.9gSat Fat
277mgPotassium
94mgCalcium
2.3mgIron
0.5mcgVitamin B12
6.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and butter-line the base of a 10cm/4 inch cake tin with parchment.
2
Whisk the whole egg, egg white and sugar together for 2-3 minutes until pale and slightly thickened.
3
Warm the skim milk gently until just steaming, then whisk in the greek yogurt, vanilla extract and lemon zest.
4
Sift the cake flour, cocoa powder, baking powder and salt together, then fold into the egg mixture in two additions.
5
Slowly stream in the warm milk mixture, folding gently to keep the batter light and custard-like in consistency.
6
Pour the batter into the prepared tin and scatter the toasted pine nuts evenly over the surface.
7
Bake for 32-36 minutes until just set with a faint wobble in the centre and the top is lightly golden.
8
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9
Scatter the halved fresh raspberries over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g cake flour
- 0.8 oz22g sugar white
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 2.5 oz70g skim milk
- 1.2 oz35g greek yogurt
- 0.1 oz3g vanilla extract
- 0.1 oz3g zested lemon
- 0.5 oz14g toasted pine nut
- 0.1 oz3g baking powder
- 0 oz1g salt
- 0.2 oz6g cocoa powder
- 1.4 oz40g halved raspberry
