Italian Honey and Pine Nut Cake... Recipe
I'm still thinking we're going to Italy later this year...delusional, but whatever, it makes me happy. We've talked until we're nauseous about Italy...when to go...where to go - we'll hit all the high spots - Rome, Florence, Venice, Milan and L'Aquila - ever heard of it? It's a small town in the Abruzzo Region, where my great grandmother, Aqualina Grilli Zezza, was born. I'm hoping to find a few relatives...rich relatives...who long to shower their long-lost American cousins with family jewels...but I'll settle for a grave-stone rubbing and a rock. I'm SO easy. Meanwhile, I'm trying to keep "Italy" on the "table" since we've had a few road blocks thrown in front of our vacation bus once again. Trip plans for April/May had to be canceled so now we've penciled in October. As long as I keep writing I T A L Y in big letters on our calendar the mister can't take a mancation or worse, take time off of work to stay at home!
This very tradizionale recipe is easy to make. It's sweet with honey and it has a dense, chewy crumb that will have you licking your lips - especially since it's a bit sticky (from a honey glaze) on top! It's like a very rich coffee cake...so you could eat it for breakfast/brunch/lunch/afternoon tea...or as the perfect dessert after a big plate of this and if topped with whipped cream or ice cream you'll come to know the true meaning of dolce delizioso!
- Italian Honey and Pine Nut Cake ~ Adapted From Mamma Mia, Italian Food Like Mamma Used To Make by Frank Bordoni
- 2 sticks butter (yes TWO! Just one of the reasons this is so dang good! 5 dangs to be exact!)
- 1/2 cup honey
- 1/3 cup light corn syrup
- 1/2 cup light brown sugar
- 3 extra-large eggs
- 1 cup toasted pine nuts
- 2 cups self-rising flour
- Topping:
- 1/4 cup honey
- Whipped cream and/or ice cream for serving, optional
Preheat oven to 325 degrees. Butter a 9-inch round cake pan and line bottom with waxed paper, then butter paper. Put the butter, honey, corn syrup, and brown sugar in a saucepan. Heat gently over low heat, stirring, until the butter has melted and the mixture is thoroughly combined. Let cool for about ten minutes.
Meanwhile, in a small skillet over medium-high heat, toast pine nuts until lightly browned, about 2 minutes. Watch carefully so they don't burn.
In a small bowl, beat eggs. Add a little of the cooled butter mixture to the bowl to temper the eggs, then pour the eggs into the butter mixture. Mix with a whisk to combine. Stir in 3/4 cup of toasted pine nuts, then sift the flour over the mixture, whisking to combine. Pour the batter into the prepared cake pan. Sprinkle with 1/4 cup pine nuts on top. Bake cake for 60 minutes, then insert a skewer into the center; if it comes out clean it's done, if not, give it another 5 minutes but try not to over bake. Remove the cake from the oven and let cool in the pan for 5 minutes. Run a knife around the sides to help loosen cake, then invert onto a wire rack to cool. Re-invert cake so top-side is up.
While the cake is warm, heat the remaining 1/4 cup of honey in the microwave for about 20 seconds, or until liquid and warm. Pour over the cake, spreading evenly over the top. Slice and serve. Serves 8. Top with whipped cream and/or ice cream if desired.
"Mangia E Statti Zitto"...Shut up and Eat!