# Pinolata

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A classic layered cake filled with custard cream studded with raisins soaked in Vinsanto, and topped with pine nuts.

Servings: 8 · Prep 40 min · Cook 40 min · Baking

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pinolata](https://image.fridge.menu/adaptations/ascybnsb/b087e71ef077c2233b7e59b061ee077941d3ae83172a44f4670ea4373259dcd8.jpg)

## Ingredients

- 180 g [Butter](https://fridge.menu/en/i/butter)
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 180 g [Plain flour](https://fridge.menu/en/i/flour)
- 0.5 pcs [Baking powder](https://fridge.menu/en/i/baking-powder)
- 50 g [Pine nuts](https://fridge.menu/en/i/pine-nut)
- [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste
- 3 pcs [Egg yolks](https://fridge.menu/en/i/egg-yolk)
- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 30 g [Plain flour](https://fridge.menu/en/i/flour) — or cornflour
- 500 ml [Milk](https://fridge.menu/en/i/milk)
- 50 g [Raisins](https://fridge.menu/en/i/raisins) — soaked in Vinsanto

## Steps

1. Whisk the egg yolks with the sugar and flour, then pour in the hot milk in a thin stream.
2. Pour the mixture into a small saucepan and cook over heat until thickened, stirring constantly.
3. Remove from the heat, add the raisins soaked in Vinsanto and let the custard cool.
4. Combine room-temperature butter with the sugar and beat until smooth.
5. Add the eggs one at a time, waiting until each is fully incorporated.
6. Sift the flour with the baking powder and fold it into the mixture together with some of the pine nuts.
7. Butter a round 22-24 cm tin and spread in half of the batter.
8. Spread the cooled custard on top and cover with the other half of the batter, piping it on in circles with a piping bag.
9. Decorate with the remaining pine nuts, spreading them evenly over the surface.
10. Bake at 180°C. (38 min)
11. Let cool and dust with icing sugar.

Published 2026-10-09

https://fridge.menu/en/r/pinolata-ascybnsb

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