The Santo Stefano Pine Nut Cake is a traditional Ligurian dessert, made with a cream base of egg whites, almonds, and pine nuts, here flavored with achillea syrup.
Step 1 of 6: In a bowl, gradually mix the egg whites with the sugar until you obtain a light and frothy mixture.
Step 2 of 6: Toast the almonds, chop them, and add them to the mixture.
Step 3 of 6: Incorporate the achillea syrup.
Step 4 of 6: Spread the cream in the shortcrust pastry shell and add the pine nuts.
Step 5 of 6: Bake in a preheated oven at 180°C for about 30 minutes.
Step 6 of 6: Let cool and serve, decorated with powdered sugar.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
| Average values | Per serving248 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 4,651 kJ1,112 kcal | 1,879 kJ449 kcal |
| Fat | 56.08 g | 22.66 g |
| of which saturated fatty acids | 21.78 g | 8.8 g |
| Carbohydrates | 135.8 g | 54.87 g |
| of which sugars | 79.47 g | 32.11 g |
| Fibre | 4.55 g | 1.84 g |
| Protein | 22.3 g | 9.01 g |
| Salt | 0.32 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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