63
DESSERTS
POUND CAKE WITH PINE NUTS AND OLIVE OIL
This super-rich and moist pound cake works well as a simple dessert or to
serve anytime with a cup of tea or coffee.
Make one 9 x 5-inch loaf cake
Approximate pr
eparation time: 20 minutes, plus
90 minutes for baking
Preheat oven to 325°F
. Coat a 9 x 5-inch loaf pan with
nonstick cooking spray.
Insert the large metal chopping blade into the lar
ge
work bowl of the Cuisinart
®
Food Processor
. Add the
pine nuts and pulse 2 to 3 times, then process until they
are gr
ound. Add the flour, cor
nmeal, baking powder
and salt and process to sift, about 10 seconds. Remove
bowl and reserve.
Add the butter, sugar and zest to the lar
ge work bowl
fitted with the large metal chopping blade; pr
ocess until
creamy
, scraping the bowl as necessary. Combine the
eggs, oil and extract together in a liquid measuring cup.
With machine running, gradually add the egg mixtur
e
until incorporated. Add the dry ingredients evenly to the
work bowl and pulse ingredients until
just
combined.
Pour batter into the prepar
ed pan. Bake in the middle
of the oven for 90 minutes or until a cake tester comes
out clean.
Nutritional information per serving (12 servings):
Calories 308 (57% from fat)
|
carb. 29g
|
pro. 4g
|
fat 20g
|
sat. fat 8g
|
chol. 110mg
|
sod. 153mg
|
calc. 21mg
|
fiber 1g
NONSTICK
COOKING
SPRAY
¼
CUP
TOASTED
PINE
NUTS
1
²⁄³
CUPS
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
¼
CUP
CORNMEAL
½
TABLESPOON
BAKING
POWDER
½
TEASPOON
SALT
¾
CUP
(1½
STICKS
)
UNSALTED
BUTTER
,
ROOM
TEMPERATURE
,
CUT
INTO
TABLESPOONS
1
CUP
GRANULATED
SUGAR
½
TEASPOON
ORANGE
OR
LEMON
ZEST
4
LARGE
EGGS
,
ROOM
TEMPERATURE
¼
CUP
OLIVE
OIL
½
TABLESPOON
PURE
VANILLA
EXTRACT