Pignoccata alla Siciliana

Ingredients

• 2 cups (200g) ground almonds 2 cups (200g) ground almonds
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• Pinch of salt Pinch of salt
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 2g)
• Carbohydrates: 42g (Sugars: 36g)
• Protein: 8g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, combine the ground almonds, granulated sugar, and baking powder.
3. 3.
   In a separate bowl, whisk together the eggs, honey, olive oil, lemon zest, vanilla extract, and salt.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   Once cooled, dust the top of the cake with powdered sugar.
9. 9.
   Slice and serve the Pignoccata alla Siciliana, and enjoy!

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for this recipe, as they provide the desired texture and flavor. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Honey — Opt for a high-quality honey to enhance the flavor of the cake. Choose a floral or mild variety that complements the almonds.

Tips & Tricks

• For an extra touch of indulgence, serve the Pignoccata alla Siciliana with a dollop of whipped cream or a scoop of vanilla gelato.
• If you prefer a more pronounced lemon flavor, you can add a teaspoon of lemon juice to the batter.
• To ensure a moist and tender cake, avoid overmixing the batter once the wet and dry ingredients are combined.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Pignoccata alla Siciliana at room temperature to fully appreciate its flavors and texture. Dust each slice with powdered sugar for an elegant presentation.

Presentation advice

To enhance the presentation, you can garnish the cake with a few toasted almond slices or a sprig of fresh mint. Serve on a decorative cake stand or plate for an eye-catching display.