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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (61g) Recipe makes 12 servings |
||
| Calories 190 | ||
| Calories from Fat 115 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 65mg | 2% | |
| Potassium 129mg | 3% | |
| Total Carbohydrate 14.6g | 4% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 9.1g | ||
| Protein 5.7g | 11% | |
Pine Nut Cake With Poached Cherries and Caramel Sauce
By: ~Rita~
May 28, 2007
This is so light, spongy and yet rich. The Cherries Poached in Vanilla - Cerises Pochées are tangy and not too sweet. Use store bought caramel sauce or make your own Caramel Sauce.
SERVES 12
Ingredients
- 1 1/3 cups pine nuts
- 1/2 cup flour
- 1 teaspoon baking powder
- 6 large eggs (separated)
- 1/2 cup superfine sugar
- 1 teaspoon vanilla extract
Garnishes
- whipped cream
- prepared caramel sauce (Caramel Sauce)
- cherries, poached (Cerises Pochà es Cherries Poached in Vanilla - Cerises Pochées)
Directions
1
Preheat oven to 350.2
Butter a 10" springform pan.3
In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.4
In large bowl, beat egg yolks and sugar together till light add vanilla and mix inches.5
In another bowl, beat egg whites until stiff.6
Fold whites into yolk mixture.7
Fold in nut mixture.8
Spoon into cake pan.9
Bake 30 minutes until golden.10
Top with garnishes of choice.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit > Nuts
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > Oceania > Australian
- Cuisine > Oceania > New Zealand
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Equipment > Small Appliance > Mixer
- Occasion > Dinner Party
- Occasion > Taste/Mood > Sweet
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Mia in Germany
On Nov 1, 2009
Rita, this is a FANTASTIC recipe!!! The pine nuts have a unique flavour which I like very much, and the combination of this spongy, not too sweet cake with the slightly tart fruit is to melt away! I made it gluten free with a mix of rice flour and arrowroot starch instead of flour, and I omitted 1 egg because I had to use rice syrup as a sweetener, but this worked great. Also I didn't make one cake but 12 pretty cupcakes which only took 20 minutes to bake. For DH I made the poached cherries and caramel sauce, for myself I made something similar with cranberries :D This will be a keeper for sure, thanks for posting! Made for Think Pink October 2009.
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