Wine Cake from The Tuscan Sun Cookbook

Wine Cake from The Tuscan Sun Cookbook is a lacto ovo vegetarian side dish. For 74 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains about 8g of protein, 27g of fat, and a total of 489 calories. Head to the store and pick up all purpose flour, sugar, butter, and a few other things to make it today. This recipe from Creative Culinary has 134 fans. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so super. If you like this recipe, take a look at these similar recipes: Slow Cooker Tuscan Sausage and Bean Soup {Cookbook of the Month }, Tuscan Sun-Dried Tomato Jam, and Tuscan Kale with Caramelized Onions and Red-Wine Vinegar.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 1/3 cups all purpose flour (plus additional for the pan)

2 tsp baking powder

1 cup (2 sticks) plus 5 Tbsp unsalted butter, softened (additional to butter pan)

3 eggs

2 Tbsp pine nuts, toasted

1 1/3 cups whole milk Ricotta

1 to 2 Tbsp confectioner's sugar

1 1/3 cups sugar

1/3 cup vin santo (or dry Sherry)

Equipment:

springform pan

bowl

oven

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees. Butter and lightly flour a nonstick 9 inch springform pan or 10 inch tube pan.In a large bowl, combine and beat the butter, sugar and ricotta until fluffy. Beat in the eggs one at a time and then incorporate the vin santo.Sift the flour and baking powder into a small bowl, then slowly and thoroughly beat them into the batter.Pour into the prepared pan.Sprinkle the pine nuts on top and bake for 30 minutes, or until the cake is firm but springy to the touch and a promising aroma fills the air.Cool before removing the cake from the pan. Sift Confectioner's sugar over the top.

 

Step by step:


1. Preheat oven to 350 degrees. Butter and lightly flour a nonstick 9 inch springform pan or 10 inch tube pan.In a large bowl, combine and beat the butter, sugar and ricotta until fluffy. Beat in the eggs one at a time and then incorporate the vin santo.Sift the flour and baking powder into a small bowl, then slowly and thoroughly beat them into the batter.

2. Pour into the prepared pan.Sprinkle the pine nuts on top and bake for 30 minutes, or until the cake is firm but springy to the touch and a promising aroma fills the air.Cool before removing the cake from the pan. Sift Confectioner's sugar over the top.


Nutrition Information:

Quickview
488k Calories
8g Protein
26g Total Fat
55g Carbs
2% Health Score
Limit These
Calories
488k
24%

Fat
26g
41%

  Saturated Fat
15g
95%

Carbohydrates
55g
18%

  Sugar
36g
40%

Cholesterol
128mg
43%

Sodium
271mg
12%

Get Enough Of These
Protein
8g
16%

Manganese
0.37mg
19%

Selenium
12µg
18%

Phosphorus
162mg
16%

Vitamin A
798IU
16%

Calcium
139mg
14%

Vitamin B1
0.18mg
12%

Folate
47µg
12%

Vitamin B2
0.2mg
12%

Iron
1mg
8%

Vitamin E
1mg
7%

Vitamin B3
1mg
7%

Potassium
193mg
6%

Vitamin D
0.76µg
5%

Copper
0.08mg
4%

Vitamin B5
0.38mg
4%

Zinc
0.56mg
4%

Magnesium
13mg
3%

Vitamin K
3µg
3%

Vitamin B12
0.2µg
3%

Fiber
0.68g
3%

Vitamin B6
0.04mg
2%

covered percent of daily need
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