Italian Pine Nut Cake Food

ITALIAN PINE NUT CAKE

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.

ITALIAN POUND CAKE (FOOD PROCESSOR)

Steps:

• Preheat oven to 325°F Coat a 9x5 loaf pan with nonstick cooking spray.
• Gind toasted pine nuts in food processer; add the flour, cormeal, baking powder and salt and process to sift, about 10 seconds. Remove to a bowl and set aside.
• Process butter, sugar and zest till creamy, scraping the sides of processer as necessary.
• In measuring cup combine the eggs, oil and vanilla extract. With processer running, gradually add the egg mixture untill incorporated.
• Add the dry ingredients evenly to the food processed work bowl and pulse just until combined about 4 to 5 times (do not over process).
• Pour batter into loaf pan. Bake in the center of the oven for 1 hour 15 minutes or until a tooth pick inserted in center comes out clean (orignal recipe called for 90 minutes, but mine is also done at 75 minutes).
• Cool 5 minutes in pan, then remove and finsh cooling on rack.
• Enjoy!