TUSCANY - Mantovana
SKU:
Mantovane with Ricotta, Figs & Moscato Sauce
Total Time: 40 minutes
Servings: 6–8
Preheat: 355°F
Ingredients
For the cakes:
- 4 oz Molino Signetti Flour
- 4 egg yolks
- 1 whole egg
- 5 oz sugar
- 5 oz butter, melted
- 1 tsp baking powder
- Zest of 1 lemon
- 1 tsp vanilla extract
- Chopped almonds, to taste
- Chopped pine nuts, to taste
For serving:
- 10 oz ricotta cheese
- Powdered sugar, to taste
- 5–6 fresh figs, cut into wedges
For the Moscato sauce:
- 1 cup Moscato Passito wine
- 3 oz sugar
Instructions
- Bring water to a boil in a small saucepan and blanch the almonds for a few minutes. Drain and rub them in a clean kitchen towel to remove the skins. Pat dry, then finely chop them along with the pine nuts.
- In a mixing bowl, beat the egg yolks, whole egg, and sugar until pale and creamy. Stir in the vanilla extract and lemon zest.
- Add the flour and baking powder, mixing until just combined. Gradually add the melted butter, folding it in with a spatula until the batter is smooth.
- Preheat the oven to 355°F (180°C).
- Grease and flour individual molds, then fill each about ¾ full with the batter. Sprinkle chopped almonds and pine nuts on top.
- Bake for about 20 minutes or until golden and a toothpick inserted comes out clean. Let cool completely before removing from molds.
- In a saucepan, pour the Moscato Passito and bring to a simmer. Let the alcohol evaporate, then add the sugar. Boil gently until the liquid reduces to about one-third its original volume and becomes syrupy.
- Mix the ricotta with powdered sugar to taste. Serve each cake with a spoonful of sweetened ricotta, fresh fig wedges, and a drizzle of Moscato sauce.
ENJOY!
