Ingredients for the cake
250 g flour
225 g sugar
1 ½ eggs
1 ½ egg yolks
150 g almonds
25 g pine nuts
Vanilla and lemon rind flavourings
10 g baking powder
25 g butter

Ingredients for the Vin Santo Custard
150 ml Vin Santo dessert wine
150 ml milk
200 ml cream
4 egg yolks
90 g sugar
20 g flour
20 g cornflour
A pinch of salt

To make the custard, heat the Vin Santo dessert wine with the milk, cream, 40 g of sugar and a pinch of salt and bring to the boil. In the meantime, mix the rest of the sugar in a pan with the egg yolks, flour and cornflour, diluted with the liquids and stirring with a whisk. Heat the mixture in the pan until the custard is cooked. Leave it too cool in a baking pan, covered with cling film to prevent a crust from forming.
Prepare the cake mixture by mixing the sugar with the eggs and egg yolks. Add the roughly chopped almonds and pine nuts, the flavourings, the baking powder, the butter and lastly the flour. Mix well and leave to rest for half an hour in the fridge.
Grease and flour a mould and put the mixture into it, as if you are making a tart, with raised edges. Pour in the cold Vin Santo custard and bake in the oven at 180 °C for 20-30 minutes.
Leave it to cool and sprinkle the cake with chopped Prato biscuits.

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