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  • Torta di Pinoli with Prugne al Forno

    Autumn dining calls for some delicious puddings so we’re serving up another tried and tested recipe from Stirred. This pine nut cake goes perfectly with poached fruit, so we’ve included the recipe for baked plums below – and if you’re feeling very indulgent, you could even add a dollop of thick cream or crème fraiche on the side. Enjoy! 

    Torta di Pinoli with Prugne al Forno


    “This recipe is quick and easy to make and a very simple styled cake you would often find in a Pasticceria. Serve with fresh fruit or compote or even a glass of grappa!”

    Sophie Braimbridge, Stirred Chef



    Serves 6-8


    4 eggs

    125g caster sugar

    Grated zest of 1 orange and 1 lemon

    125g plain flour, sifted

    1 teaspoon baking powder

    4 tablespoons of extra virgin olive oil, plus oil for lining tin

    2 tablespoons dessert wine, sweet sherry

    100g pine nuts

    Icing sugar to dust



    • Preheat the oven to Gas 3,170C/325F. Line a 23cm [9”] round spring form tin with greaseproof paper, brush with olive oil, and dust with flour. Whisk the eggs with the sugar until double in bulk or ribbon consistency. Add the zest of orange and lemon and beat a minute more.
    • Sift the flour onto a sheet of greaseproof paper and pour into the egg mixture with the baking powder, olive oil and sweet wine. Quickly, but carefully, fold the flour and liquid into the egg mixture. Cut through the centre of the bowl, scraping the bottom of the bowl with the spatula and lifting the flour and liquid up to distribute it through the whisked eggs. Turn the bowl as you fold in the flour, and continue until the eggs, flour and liquids have combined. The trick is light and quick, combining the ingredients without losing too much of the air beaten into the eggs.
    • Pour the mixture into the prepared tin and bake in the oven for a total of 20-25 minutes. 10 minutes into cooking time, or when the top of the cake feels firm, gently remove from the oven and sprinkle over the pine nuts. Place back in the oven and cook for the remaining time until a knife inserted into the cake comes out clean.
    • Leave to rest in the tin for about 10 minutes, remove from the tin and dust with icing sugar when cool.
    • Serve with fresh or poached fruits.




    Serves 4


    500g plums (not small ones like Mirabelles)

    250 g caster sugar



    • Preheat the oven to 150°C/300°F/Gas 2.
    • Slice each plum in half along the seam, being careful to cut to the stone. Wrench gently apart and remove the stone. Put the fruit in a large bowl. When they are all prepared, add the sugar and mix thoroughly.
    • Arrange the plum halves in your selected baking dish, stacking them on their sides, propping each other up. Add any sugar remaining in the bowl. Cut some greaseproof paper to fit inside the baking dish and cover the plums. Your baking dish must be big enough to hold the fruit in one layer.
    • Bake in the oven for 45 minutes. Do not touch, shake or stir.
    • Remove from the oven and set aside to cool. It is very important that you do not try to do anything to the plums until they are cold or they will break up, indeed they are better left in their baking dish and served from this.


    Recipe by Sophie Braimbridge
    Photography by Adam Ellis