Try a honey and lemon torta with a local dessert wine for an Italian meal conclusion.
Honey has a long history of human consumption, with cave paintings depicting honey gathering dating back 8000 years. It is speculated that the ancient Greeks first brought beekeeping to southern Italy, and several ancient Roman mention the gathering and use of honey in their writings, including Pliny the Elder and Marcus Terentius Varro. In the absence of sugar, honey was an integral sweetening ingredient in Roman recipes. It also has medicinal uses, it’s anti-bacterial and anti-inflammatory properties are still recognized today as beneficial for treatment of wounds.Cured honey is also suitable for long term storage, due to its high sugar content and low water content. We can thank the energetic bees for the latter, as the bees inside the hive fan their wings, creating a draft across the honeycomb, evaporating the water from the nectar and preventing fermentation. Honey, and items preserved in honey, have been preserved for decades, even centuries. The Egyptians even used it as an embalming fluid.
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Honey and Lemon Torta
- Total Time: 65 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A delightful Italian torta, bursting with the bright flavors of lemon and honey. Topped with a luscious ricotta cream, its pure springtime indulgence.
Ingredients
- 6 tbsp unsalted butter
- 1/2 cup (118 ml) hazelnuts
- 1 cup (237 ml) unbleached all-purpose flour
- 1 tsp kosher salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 7 tbsp (100 ml) honey
- 1/4 cup (59 ml) packed dark brown sugar
- 1/4 cup (59 ml) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup (118 ml) whole milk
- 1/2 tsp pure vanilla extract
- zest of one lemon
- 1 cup (237 ml) heavy cream
- 3/4 cup (178 ml) fresh whole milk ricotta cheese
- 1 tbsp honey
- 2 tbsp grappa or dessert wine
Instructions
- Preheat oven to 350°F (177°C) with rack in the middle.
- Lightly grease a 9-inch springform pan with butter and line with parchment paper.
- Pulse hazelnuts with 1 tablespoon of flour in a food processor until finely ground; transfer to a large bowl.
- Add remaining flour, salt, baking powder, and baking soda to the bowl; stir to combine.
- In a mixing bowl, cream together butter, ¼ cup honey, brown sugar, and granulated sugar until light and fluffy.
- Mix in the whole egg and egg yolk, one at a time.
- Whisk together milk, vanilla, and lemon zest.
- Alternating, add the flour mixture and milk mixture to the butter mixture in three additions.
- Scrape the batter into the prepared pan and place the pan on a baking sheet.
- Bake for 40 to 45 minutes, rotating halfway through, until golden brown and springy to the touch.
- Transfer the cake to a wire rack.
- Heat the remaining 2 tablespoons of honey in a saucepan over medium-low heat until warm and viscous; brush over the cake.
- Let the cake cool completely.
For the cream
- In a large bowl, whisk together cream, cheese, honey, and liquor until soft peaks form (about 3 minutes).
- Serve cake warm or at room temperature with a large spoonful of cream.
Notes
- Toast the hazelnuts before pulsing to enhance their flavor and aroma.
- If you don’t have grappa, substitute with an equal amount of orange liqueur or lemon juice.
- For best results, let the torta cool completely before adding the ricotta cream to prevent it from melting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
What type of honey works best for the Honey and Lemon Torta?
A mild-flavored honey, such as clover or wildflower, works best to complement the bright taste of the lemon without overpowering it.
Do I need to adjust the cooking time if I use a different pan size for the torta?
Yes, if you use a smaller pan, the torta may cook faster, so start checking for doneness a few minutes earlier than the recipe suggests.
How do I achieve the right balance of sweetness with the honey in the torta?
Since honey is sweeter than sugar, use slightly less honey than the sugar amount indicated in other recipes; start with 3/4 cup of honey for every cup of sugar.
