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Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Toasted Pine Nut Honey Cake

February 17, 2021

Toasted Pine Nut Honey Cake


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Created by Shikha on February 17, 2021

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Yield: 1 9" cake

Ingredients

For cake:

  • 120 grams (1 cup) all-purpose flour
  • 120 grams (1 cup) almond flour or almond meal
  • 50 grams (1/4 cup) brown sugar
  • 3 grams (3/4 tsp) baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 85 grams (1/4 cup) honey
  • 4 tablespoons unsalted butter, melted and cooled to room temperature
  • 60 grams (1/4 cup) whole milk

For pine nut topping:

  • 100 grams (1.25 cups) pine nuts
  • 4 tablespoons honey
  • 4 tablespoons water
  • 1 tablespoon unsalted butter
  • 1 tablespoon heavy cream or whole milk

Instructions

  1. Preheat oven to 325 degrees. Grease an 8" or 9" cake pan and set aside.
  2. In a large bowl, combine all cake ingredients and whisk throughly until batter is evenly combined and there are almost no dry bits of flour anywhere.
  3. Pour into prepared cake pan and pop it into the oven. Set a timer for 12 minutes and start making the topping while cake is baking.
  4. Place a small saucepan over medium heat. Add the pine nuts and toast until they are fragrant and browned, which should take 5-7 minutes. Stir them occasionally.
  5. Pour pine nuts into a small bowl and set aside.
  6. Using the same saucepan, add honey, water, butter, and cream, and bring to a simmer over medium heat. Cook for 2-3 minutes, stirring so everything is evenly combined.
  7. Remove from heat and stir in the pine nuts.
  8. At this point, the cake should be ready or almost ready—the top should be golden brown, it smells fragrant, and a toothpick will come out clean. If this isn't the case, bake for an additional 2-3 minutes.
  9. Once cake is done, let is sit on the counter for 5-7 minutes. Then use a toothpick or a knife to poke holes all over the surface of the cake. It will look weird but it's okay!
  10. Pour the pine nut mixture all over the cake—it will look like a lot of extra liquid but dont 'worry, the cake will soak it up. Use a spatula to evenly spread the pine nuts over the cake.
  11. Let cake cool for an additional 5-10 minutes before serving. Wrap and store in the fridge for up to 1 week.
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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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