Cake with honey, pine nuts and rosemary

Description

Crostata di miele, pinoli e rosmarino. Cake is very interesting and unusual: aromatic rosemary, the base, the filling, which resembles a soft and gentle toffee aroma and taste of honey, and a lot of pine nuts. Very tasty! :)

Ingredients

Butter

200 g
Powdered sugar

45 g
Chicken egg

4 piece
Flour

290 g
Rosemary

2.5 Tbsp
Pine nuts

150 g
Sugar

100 g
Honey

125 ml
Lemon peel

Cooking

For the dough, whisk together 100 g butter with sugar until light in colour and creamy. Add 1 egg and blend again.

Add 250 g (1 2/3 Cup.) flour, rosemary and knead the dough. Salmon from it a disk, wrap in cling film and refrigerate for 1 hour (can be overnight).

Preheat the oven to 180 degrees. Roll out the dough into a round shape diameter (22 cm).

Lay base boards. Prick the dough with a fork.

Put a sheet of baking paper and some weights (for example, beans). Bake in the oven for 15-20 minutes. Then remove the paper and load.

While baked base, lightly fry the pine nuts in a frying pan.

Whisk the remaining oil with the sugar until light in colour and creamy. One by one, add 3 eggs, beating well after each addition.

Add the honey and lemon zest, blend again.

Add the remaining 40 g flour and nuts, stir.

Pour the filling into the base. Bake for 1 hour until Golden brown. If the top brown too quickly, you can cover it with foil.

Ready pie cool slightly before serving. Sprinkle with powdered sugar.

Comments and reviews

Leave a comment or a recipe review