Pingano, Walnut torte
Pingano, Walnut torte
Pingano, Walnut torte
Pingano, Walnut torte
Pingano, Walnut torte


For the dough :
250 ml of Milk
400 g Plain Flour
8 g of Salt
10 g of Fresh yeast ( 5 if you use dry one)
After :
25 g of Lard
75 g of Sugar
75 g of toasted chopped walnuts
Píngano, walnut torte. This torte is original from the village of my mum, Vallanca, but is also prepared in all of the Rincón de Ademuz. The breakfast of my childhood


1.We start first with the dough.
2.Warm up the milk, and dissolve the yeast.
3.Add it to the flour and salt, knead it until the dough is elastic and is not sticky.
4.Leave it to grow for 45 minutes or until double the size
5.Mix it well with the rest of ingredients
6.Divide the dough in two balls and leave it rest, covered with a cloth , for 30 minutes
7.Thats the last shape, roll it flat with your hands until you have two torts of 26 cm diameter
8.Cover with the cloth and leave it to grow for another 30 minutes
9.While we are waiting , preheat the oven on 200 degrees.
10.This torte is like a bread and we will need some steam while we baking.
11.Put a small tray on the bottom of the oven that we will fill with boiling water when we introduce the torts
12.Cook the torts on 170 degrees for 15 minutes or until they have a nice golden color
13.You can eat them hot, but if you wait to cold down, the flavours will be more intense and the product taste better
14.I hope you enjoy it

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