This cake is amazing, and amazingly simple to make. It’s buttery, nutty, and… crumbly, of course. Perfect with a nice cup of coffee, tea, or a glass of sweet wine. The recipe was created back in 1999, when Babbo restaurant was still in its infancy. It became an instant hit and an all-time favorite. The recipe in the book suggests pairing the cake with a sweet and peppery ricotta cream, as well as figs cooked with honey and sweet wine – doesn’t this sound just out of this world?! The cake is so delicious on its own that you can serve it as is or with some seasonal fruits. What can I add to this besides say – you got to try it!
Another winner recipe from Mario Batali and his pastry chef, Gina DePalma, from his Babbo cookbook which I highly recommend you add to your cookbook selections. Lots of terrific recipes! And easy ones too, even though they are recipes from a restaurant.
By Gina DePalma, Pastry Chef
For 9 -inch springform pan
For the Streusel:
½ cup pine nuts
2 tablespoons light brown sugar, packed
¼ cup granulated sugar
¾ cup unbleached, all-purpose flour
¼ cup (1/2 stick) unsalted butter, melted and cooled
For the cake:
¾ cup pine nuts
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 cup semolina flour
½ teaspoon baking powder
¼ cup light brown sugar, packed
½ cup plus 2 tablespoons granulated sugar
¾ cup (1 ½ stick) unsalted butter, chilled and cut into cubes
3 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
1 ½ teaspoons pure vanilla extract
1. To make the streusel: Combine the pine nuts, sugars, and flour and pulse to combine. Add the melted butter and pulse until the mixture is combined and forms pea-size crumbs. Set aside.
The recipe for Sweet Black Pepper Ricotta is here.
Have a wonderful and crumbly, ehhh… cozy weekend!
UPDATE: My mother-in-law, Anka, baked the cake. Here is the photo they took. She says it smelled so good, they ate it right out of the oven.