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.
In a bowl, gradually mix the egg whites with the sugar until you obtain a light and frothy mixture.
Toast the almonds, chop them, and add them to the mixture.
Incorporate the achillea syrup.
Spread the cream in the shortcrust pastry shell and add the pine nuts.
Bake in a preheated oven at 180°C for about 30 minutes.
Let cool and serve, decorated with powdered sugar.
Bowl
Electric whisk
Cake pan
Store in a cool, dry place, in tin boxes.
Italia, Liguria
| Energy (kcal) | 402.04 |
| Carbohydrates (g) | 48.5 |
| of which Sugars (g) | 28.39 |
| Fat (g) | 20.04 |
| of which Saturates (g) | 7.77 |
| Protein (g) | 9.2 |
| Fiber (g) | 1.62 |
| Sale (g) | 0.14 |
