Pine-Cones are wide used in Italy, their taste is able to give a “magic touch” to every  dish and things so simple like the following cake become desirable as your eyes notices Pine-Cones on top… primary instinct…the need for lovely food…

Kindly refer also to category “Preparations: Dough-Impastare-Dough for Cakes” you’ll find details there!

 

Ingredients: (one cake of 6-8 portions)

half pound of Flour type “00”

half pound of Butter

a quarter of liter (8-9 ounces)of Milk (whole is better)

1.7 ounces (50 grams) of Beer Yeast

250 grams (9 ounces) of Sugar (Brown is better)

150 grams (5 ounces) of Pine-Cones

two spoons of Extra Virgin Olive Oil

 

warm-up a bit the Milk, put the Beer Yeast  in it, add half small spoon of Sugar and let it grown for 15 minutes

 

 

 

 

 

 

 

 

 

work your Dough mixing the Butter and the Flour

 

 

 

 

 

 

 

 

then add the Yeast

 

 

 

 

 

 

 

 

 

continue to mix well

 

 

 

 

 

 

 

 

 

 

add Flour if the Dough is too sticky, if too dry add Milk instead,

 

add also the Extra Virgin Olive Oil

 

 

 

 

 

 

work well do a good job!

 

 

 

 

 

 

 

 

 

 

her the Dough is almost ready! what is missing?…

 

 

 

 

 

 

 

 

 

…the Sugar! add it to your Dough…

 

 

 

 

 

 

 

 

…continue to mix energetically until you get the result!

 

 

 

 

 

 

 

 

 

 

put on the wooden table to make it larger and thin, start with your fingers

 

 

 

 

 

 

 

 

 

then use the “Mattarello”

 

 

 

 

 

 

 

 

 

 

spread Flour on the bottom of an oven-pan, then seat your Dough inside and enlarge it well to cover all the space

 

 

 

 

 

 

 

 

put the Pine-Cones on top

 

 

 

 

 

 

 

 

 

covering all the surface

 

 

 

 

 

 

 

 

 

 

 

after, using your fingers, push each Pine-Cone inside the Dough

 

 

 

 

 

 

 

 

 

spread some Sugar on top and then…

 

 

 

 

 

 

 

 

 

 

some Cinnamon powder!

 

 

 

 

 

 

 

 

 

as it is ready….

 

 

 

 

 

 

 

 

 

 

put in the Oven 25 minutes at 480 Fahrenheit (250 Celsius) or 20 minutes at 660 Fahrenheit (350 Celsius) the cooking time depends also upon the thickness of your cake: keep an eye on it!

 

 

 

 

 

 

 

 

 

after is cooked the surface should be brownie but the Pine-Cones are not burnt!

 

 

 

 

 

 

 

 

 

I am confident that you’ll love this cake: it is so simple to make!