Tio Pepes Pine Nut Cake Recipes

PINE NUT CAKE

Steps:

• Pre-heat the oven to 180C (160C fan / 350F).
• Grease and line the base and sides of a 20cm (8 inch) cake tin.
• Separate the egg whites and yolks into two separate mixing bowls.
• Whisk the egg whites until stiff, then leave to one side.
• Put the sugar and yolks in a second bowl. Whisk until well combined, then whisk in the oil, followed by the orange zest and juice.
• Sift the flour and baking powder into the bowl with the yolks. Fold together.
• Add the egg whites and fold through gently. Try not to be too rough as this will knock out all the air you just introduced.
• Pour the mixture into the prepared tin.
• Sprinkle the top of the cake with the pine nuts.
• Bake for 40-45 mins until well risen and lightly springy to the touch.
• Cool until you can touch the tin easily, then remove the cake and transfer it to a wire rack to cool completely.

ITALIAN PINE NUT CAKE

Steps:

• Preheat the oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper.
• Whip the granulated sugar, brown sugar, eggs and egg white by hand or in a mixer fitted with the whip attachment until pale and doubled in volume. Whisk in the oil, lemon zest and vanilla.
• In a separate bowl, sift the flour and salt. Add this to the egg mixture and stir just until blended. Stir in the toasted pine nuts and scrape the batter into the prepared pam. Sprinkle the top of the cake with the untoasted pine nuts and bake for about 40 minutes, until the top of the cake is a rich golden brown, with slightly darker golden edges. Cool the cake in the pan before turning out to serve.
• * To toast pine nuts, spread them on a parchment-lined baking tray and bake them for 10 minutes in a 350 F oven. Cool before using.

TIO PEPE'S PINE NUT CAKE

Steps:

• Custard 3/4 cups heavy cream 3/4 cups whole milk 3/8 cups sugar 4 yolks 1.5 T cornstarch 1/4 stick butter cut into pieces, salted 1/2 tablespoon vanilla extract To Make the Custard: In medium sized bowl, wisk eggs, vanilla and sugar. In small pot add milk, cream. Measure out the cornstarch into a small bowl and set that aside also. Heat the milk/cream mixture until it is scalded and forms a slight skin on the surface. Take a little of this liquid and add it to the cornstarch to create a thick paste. Temper the rest of the heated mixture into the egg yolk mixture and whisk continually until it is all incorporated. Lastly, add the cornstarch paste and whisk in again. Add this back into the pot and put back on a gentle heat, constantly whisking until it has thickened. Once it has thickened, add the butter pieces and stir well until the butter has melted. Pass this entire mixture through a sieve into your storage bowl. Cover the entire surface of the cream with plastic wrap that has been sprayed with a little pan spray to prevent a skin from forming on the surface. Allow this to completely cool at room temperature before placing it in the refrigerator.
• Roulade Cake 8 eggs, separated 1 cup sugar 1 cup cake flour, sifted 2 teaspoons vanilla 1 teaspoon salt 1/2 cup vegetable oil 3/4 cups heavy cream, slightly sweetened with powdered sugar 2 cups pine nuts, toastedTo Make the Cake: Preheat oven 350°F. Separate eggs in 2 bowls. Begin whipping the whites with the salt. Add half the sugar to the egg yolks and whip together until well incorporated. Then add the vanilla, oil and sifted cake flour to the egg yolk mixture and make a thick paste then set aside. When the whites have whipped to a soft peak, add in half of the remaining sugar and let them whip to a stiff peak. Once they have reached the stiff peak, add the rest of the sugar and whip for another minute or so until slightly glossy. Add half of the whites to the egg yolk paste and use a whisk to fold in quickly then fold in the other half of the whites. Pour this right away into a paper lined half sheet pan and bake for 10-15 minutes until golden brown on top. Allow to cool
• 3/4 cups heavy cream, slightly sweetened with powdered sugar 2 cups pine nuts, toasted To Construct: Add the heavy cream plus a little powdered sugar to the bowl of your stand mixer and begin whipping. As the cream begins to form soft peaks, slowly begin to add the pastry cream until it whips up as stiff as you can get it. Put cake on parchment for easier rolling. Spread custard on cake, careful not to put too much on edge. Begin rolling the edge closest to you by folding it in then use the paper to help you roll the rest by folding it into itself. Once it is rolled, make sure the opening is on the bottom before you put it in the refrigerator to set up. Once the cake is rolled up, coat the entire cake with whipped cream then add the nuts. Refrigerate this for at least 30 minutes before slicing.

HONEY & PINE NUT COFFEE CAKE

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• Grease a 8 inch round cake tin or spring form, if using cake tin it helps to line it with baking paper as well.
• In a small sauce pan, melt the sugar, honey and butter together over a medium heat, boil for 1 minute and remove from heat.
• Set aside and allow to cool until just warm.
• Place the pine nuts onto a baking tray and roast for approx 8 minutes, alternatively roast in a dry non stick frying pan on top of the hob, stirring regularly.
• Add the pine nuts to the honey mixture.
• Stir in the eggs and flour.
• Pour the batter into the baking tin and bake for approx 50 minutes.
• The cake is done when the top springs back when pressed lightly.
• Allow to cool for 10 minutes before removing from pan.
• When cold dust with confectioners suger and serve.

PINEAPPLE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch square baking pan.
• Put pineapple, flour, sugar, eggs, baking soda, and vanilla extract into a large bowl. Mix with an electric mixer at medium speed until well blended, about 1 minute. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool slightly while you make the icing, about 20 minutes.
• Mix cream cheese and butter for icing together in a bowl. Add powdered sugar, pecans, and vanilla extract; mix until combined. Spread over warm cake. Refrigerate if not serving immediately.

PEAR CAKE WITH PINE NUTS

Steps:

• Heat oven to 350°F. Spread pine nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
• Spray 9-inch round cake pan with cooking spray. In large bowl, mix flour, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Remove 1/3 cup flour mixture to small bowl. Stir in cinnamon and toasted pine nuts; set aside.
• To remaining flour mixture in large bowl, add sour cream, milk, lemon peel, vanilla, baking powder, baking soda and egg. Beat with electric mixer on medium speed until well blended. Pour batter into cake pan. Arrange pear slices over batter. Sprinkle with reserved pine nut mixture.
• Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.

MAKEOVER PINEAPPLE NUT CAKE

Steps:

• In a large bowl, combine the flour, sugar, sugar blend and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.