Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup milk
- 1/2 cup grappa
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and grappa, until everything is well combined.
6. Stir in the raisins and chopped walnuts.
7. Pour the batter into the tart pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the torta comes out clean.
9. Allow the torta to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 7g
Cholesterol: 90mg
Sodium: 170mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugars: 19g
Protein: 6g
Substitutions for ingredients:
- Instead of grappa, you can use brandy or rum.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of walnuts, you can use almonds or hazelnuts.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the batter for a spiced flavor.
- Use a mixture of different nuts, such as pecans, pistachios, and cashews.
- Top the torta with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Soak the raisins in warm water for 10 minutes before adding them to the batter to plump them up.
- Toast the chopped walnuts in a dry skillet for a few minutes to enhance their flavor.
Storage instructions:
Store the torta in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the torta, place it in a preheated 350°F (180°C) oven for 5-10 minutes until warmed through.
Presentation ideas:
Serve the torta on a cake stand or platter and dust it with powdered sugar.
Garnishes:
Sprinkle chopped walnuts or raisins on top of the torta before serving.
Pairings:
Serve the torta with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the torta is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- If the torta is not cooked through, bake it for an additional 5-10 minutes.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash your hands and all equipment before and after handling food.
Food history:
The Orobica Torta is a traditional dessert from the Lombardy region of Italy. It is typically made with grappa, a grape-based brandy, and is often served during the Christmas season.
Flavor profiles:
The Orobica Torta has a sweet and nutty flavor with a hint of alcohol from the grappa.
Serving suggestions:
Serve the torta as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Italian