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.
PINEAPPLE-NUT CAKE
The best cake with canned pineapple you will ever taste. Gets better each day. You can also put pecans on top of the cake.
Provided by Nancy Phillips Chalmers
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
- Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
- Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 79.5 g, Cholesterol 61.7 mg, Fat 18.6 g, Fiber 1.9 g, Protein 5.8 g, SaturatedFat 7.4 g, Sodium 278.4 mg, Sugar 61.2 g
ITALIAN PINE NUT CAKE
This cake is dense, sweet and moist, almost like a blondie, but far more elegant and rich due to the pine nuts.Makes 1 9-inch cake.
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,eggs and dairy,Italian,nuts,pastry
Yield 10-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Whip the granulated sugar, brown sugar, eggs and egg white by hand or in a mixer fitted with the whip attachment until pale and doubled in volume. Whisk in the oil, lemon zest and vanilla.
- In a separate bowl, sift the flour and salt. Add this to the egg mixture and stir just until blended. Stir in the toasted pine nuts and scrape the batter into the prepared pam. Sprinkle the top of the cake with the untoasted pine nuts and bake for about 40 minutes, until the top of the cake is a rich golden brown, with slightly darker golden edges. Cool the cake in the pan before turning out to serve.
- * To toast pine nuts, spread them on a parchment-lined baking tray and bake them for 10 minutes in a 350 F oven. Cool before using.
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
PINE NUT CAKE
You'll fall in love with this light and fragrant pine nut cake with a tender, melt-in-the-mouth crumb, soft orange notes, and a gorgeously nutty crust.
Provided by Emily Leary
Categories cakes and bakes
Time 1h5m
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 180C (160C fan / 350F).
- Grease and line the base and sides of a 20cm (8 inch) cake tin.
- Separate the egg whites and yolks into two separate mixing bowls.
- Whisk the egg whites until stiff, then leave to one side.
- Put the sugar and yolks in a second bowl. Whisk until well combined, then whisk in the oil, followed by the orange zest and juice.
- Sift the flour and baking powder into the bowl with the yolks. Fold together.
- Add the egg whites and fold through gently. Try not to be too rough as this will knock out all the air you just introduced.
- Pour the mixture into the prepared tin.
- Sprinkle the top of the cake with the pine nuts.
- Bake for 40-45 mins until well risen and lightly springy to the touch.
- Cool until you can touch the tin easily, then remove the cake and transfer it to a wire rack to cool completely.
Nutrition Facts : Calories 370 kcal, Carbohydrate 43 g, Protein 5 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 41 mg, Sodium 18 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 17 g, ServingSize 1 serving
HONEY CAKE WITH ORANGE GLAZE
Easy to make dessert for Rosh Hashanah, with a delectable orange glaze to add more flavor.
Provided by Savannah
Categories Desserts Frostings and Icings Dessert Glazes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
- Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
- In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 86.7 g, Cholesterol 72.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 4.8 g, Sodium 239.8 mg, Sugar 53.1 g
HONEY AND PINE NUT TART
Steps:
- Make the crust: Whisk together cream, whole egg, egg yolk, and vanilla in a medium bowl. Pulse flour, sugar, salt, and baking powder in a food processor. Add butter, and pulse just until mixture resembles coarse meal. Drizzle in cream mixture, and pulse until dough just comes together. Shape dough into 2 disks, and wrap each in plastic. Refrigerate about 1 hour. (Dough can be refrigerated up to 2 days or frozen up to 3 months; thaw in refrigerator before using.)
- On a lightly floured surface, roll out 1 disk of dough to a 14-inch round, 1/8 inch thick (reserve second disk for another use). If dough is soft and sticky, transfer to a parchment-lined rimmed baking sheet and freeze until firm but still pliable, about 5 minutes. Fit dough into a fluted 10-inch tart pan with a removable bottom. Patch any tears with scraps of dough. Freeze shell while making filling.
- Make the filling: In a medium saucepan, bring sugar, honey, and salt to a boil, whisking until sugar dissolves. Add butter a few pieces at a time, and whisk until incorporated. Transfer honey mixture to a medium bowl, and let cool 30 minutes. Whisk in cream, whole egg, and egg yolk until incorporated.
- Preheat oven to 325°F. Place tart pan on a parchment-lined 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 before serving.
ORANGE HONEY CAKE
My mother used to make this all the time, but never really followed a recipe. I found this one in The New Jewish Holiday Cookbook: An International Collection of Recipes and Customs.
Provided by Mirj2338
Categories Dessert
Time 1h25m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 13
Steps:
- Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
- Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
- Set the pans aside.
- Preheat the oven to 325 degrees.
- Put the hot water into a 2-cup measuring cup or a small bowl.
- Add the instant coffee granules, and stir until they are dissolved.
- Stir in the orange juice concentrate to cool the coffee.
- Set aside.
- Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
- Set aside.
- Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
- After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
- (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
- With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
- Add the spice mixture, and beat until combined.
- Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
- Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
- Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
- The batter will be thin.
- Pour the batter into the prepared pans, dividing it evenly.
- Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
- If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
- Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
- The sides of the cakes should shrink away from the pans a little.
- Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
- Invert the cakes so the tops are facing upward.
- Cool the cakes completely on the wire rack.
- Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
- If the wrapped cakes are allowed to mellow overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
- The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
- (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.
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