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- 1 cup (2 sticks) plus 5 Tbsp unsalted butter, softened (additional to butter pan)
- 1 1/3 cups sugar
- 1 1/3 cups whole milk Ricotta
- 3 eggs
- 1/3 cup vin santo (or dry Sherry)
- 1 1/3 cups all purpose flour (plus additional for the pan)
- 2 tsp baking powder
- 2 Tbsp pine nuts, toasted
- 1 to 2 Tbsp confectioner's sugar
View Full Recipe at Creative Culinary
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