Grandma's Cake - {Torta Della Nonna}

Recipe Ingredients

		Pastry
2 cups	125g / 4.4oz	All-purpose flour
1		Egg - plus
2		Egg yolks
1/2 cup	99g / 3.5oz	Sugar
3 tablespoons	45ml	Sweet butter - plus
3 tablespoons	45ml	Extra-virgin olive oil - melted together
1/2 teaspoon	2.5ml	Vanilla extract
		Filling
2 cups	474ml	Fresh ricotta (sheep's milk is best)
1/2 cup	118ml	Pine nuts
1/2 cup	99g / 3.5oz	Sugar
1		Lemon - zested and juiced
3		Eggs

Recipe Instructions

Preheat the oven to 375 degrees.

To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.

Meanwhile, make the filling by mixing together the ricotta, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.

To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges.

Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B18) - from the TV FOOD NETWORK

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