ALMOND, PINE NUT, APRICOT CRUMB CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
- Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
- In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.
HONEY & PINE NUT COFFEE CAKE
A lovely and moist coffee cake, sweet and golden. From a supermarket magazine, posted here for future use and safe keeping.
Provided by -Sylvie-
Categories Breads
Time 55m
Yield 1 coffee cake
Number Of Ingredients 7
Steps:
- Preheat oven to 180°C/350°F/Gas 4.
- Grease a 8 inch round cake tin or spring form, if using cake tin it helps to line it with baking paper as well.
- In a small sauce pan, melt the sugar, honey and butter together over a medium heat, boil for 1 minute and remove from heat.
- Set aside and allow to cool until just warm.
- Place the pine nuts onto a baking tray and roast for approx 8 minutes, alternatively roast in a dry non stick frying pan on top of the hob, stirring regularly.
- Add the pine nuts to the honey mixture.
- Stir in the eggs and flour.
- Pour the batter into the baking tin and bake for approx 50 minutes.
- The cake is done when the top springs back when pressed lightly.
- Allow to cool for 10 minutes before removing from pan.
- When cold dust with confectioners suger and serve.
Nutrition Facts : Calories 4706.3, Fat 269.5, SaturatedFat 126.5, Cholesterol 1122.2, Sodium 1534.3, Carbohydrate 540.1, Fiber 11.8, Sugar 314.3, Protein 64.4
HONEY AND PINE NUT TART
Two types of honey lend this luscious tart its elusive taste: Intensely floral leatherwood honey, which could easily overwhelm the buttery shortbread-like crust and mild pine nuts, is tempered by mellow acacia honey.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch fluted tart
Number Of Ingredients 18
Steps:
- Make the pasta frolla: Whisk cream, egg, yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor to mix. Add butter, and pulse until mixture resembles coarse meal. With the machine running, add cream mixture, and process until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate 1 disk until firm, about 1 hour; reserve remaining disk for another use. (Dough can be refrigerated for up to 2 days or frozen for up to 3 months; thaw before using.)
- Preheat oven to 325 degrees. On a lightly floured surface with a lightly floured rolling pin, roll dough to 1/8-inch thickness. (If dough is soft and sticky, transfer to a baking sheet and freeze until firm but pliable, about 5 minutes.) Cut out a 12-inch round, and fit it into a fluted 10-inch tart pan with a removable bottom. (Patch any tears with scraps of dough.) Freeze while making the filling (or cover and freeze for up to 3 days).
- Make the filling: Bring sugar, honeys, and salt to a boil in a medium saucepan, whisking until sugar dissolves. Add butter, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool for 30 minutes. Whisk in cream, egg, and yolk until incorporated.
- Place tart pan on a rimmed baking sheet. Scatter pine nuts over bottom. Slowly pour filling over pine nuts, redistributing pine nuts evenly with your fingers. Bake until crust is golden brown and center is set but still slightly wobbly, about 1 hour. Transfer tart to a wire rack, and let cool completely. Remove from pan, and serve immediately.
PEAR CAKE WITH PINE NUTS
A layer of sliced pears gives extra moistness and pine nuts add crunch to this light and fluffy cake made with Gold Medal® flour - perfect for an after-meal dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spread pine nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
- Spray 9-inch round cake pan with cooking spray. In large bowl, mix flour, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Remove 1/3 cup flour mixture to small bowl. Stir in cinnamon and toasted pine nuts; set aside.
- To remaining flour mixture in large bowl, add sour cream, milk, lemon peel, vanilla, baking powder, baking soda and egg. Beat with electric mixer on medium speed until well blended. Pour batter into cake pan. Arrange pear slices over batter. Sprinkle with reserved pine nut mixture.
- Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
Nutrition Facts : Calories 290, Carbohydrate 50 g, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg
HONEY NUT CAKE
Make and share this Honey Nut Cake recipe from Food.com.
Provided by Studentchef
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 175°C
- Finely chop the hazelnuts and apple. Mix the nuts, apple and.
- honey in a bowl.
- Whisk in the eggs. Spread the mixture into a large circle on a greased baking tray.
- Bake on the middle shelf for approximately 15 minutes.
Nutrition Facts : Calories 936.1, Fat 46, SaturatedFat 4.6, Cholesterol 211.5, Sodium 93.8, Carbohydrate 130.6, Fiber 8.7, Sugar 120, Protein 17
HONEY,ORANGE AND PINE NUT CAKE
I TRIED THIS RECIPE FOR THE FIRST TIME FOR MY HUBBY'S BIRTHDAY AND IT TURNED OUT TO BE HIS ABSOLUTE FAVOURITE.
Provided by nimisha pulleri
Categories Cakes
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. preheat the oven to 325*F or 160*C. grease an 8 inch round cake pan. in a saucepan,add butter, honey, corn syrup and brown sugar and heat gently over low heat,stirring continuously until the mixture is thoroughly combined.
- 2. set aside to cool. beat in the eggs, one at a time. add the pine nuts and stir in. sift the flour into the mixture and fold to combine.
- 3. pour batter into pan and bake for 50 mins or until a skewer inserted in the middle, comes out clean. let it cool in the pan for 5 mins before turning onto wire rack.
- 4. when the cake is warm, prepare the topping.warm the honey , water, orange juice and pine nuts and spread over the cake evenly.
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