Ingredients for Pine Nut Cake With Poached Cherries And Caramel Sauce
- ½ cup pine nuts
- Flour
- 1 teaspoon baking powder
- 2 large eggs
- Superfine Sugar
- 1 teaspoon vanilla extract
- Whipped Cream
- Store-bought or homemade caramel sauce (recipe #77540)
- 1 cup fresh or frozen cherries
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How to Make Pine Nut Cake With Poached Cherries And Caramel Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a separate bowl, cream together ½ cup (1 stick) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a small bowl, combine ½ cup pine nuts and ¼ cup milk. Gently fold the wet ingredients into the dry ingredients, alternating with the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Poach cherries: In a saucepan, combine 1 cup fresh or frozen cherries, ¼ cup water, ¼ cup sugar and 1 tablespoon lemon juice. Bring to a simmer over medium heat. Reduce heat and simmer for 10-15 minutes, until cherries are tender.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before releasing the springform.
- Once completely cool, top with the poached cherries and drizzle generously with your favorite caramel sauce.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
36g
Fat
7g
Carbs
4g
