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88
DESSERTS
POUND CAKE WITH PINE NUTS AND OLIVE OIL
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 KOSHER SALT
1½ STICKS (12 TABLESPOONS)
UNSALTED BUTTER, ROOM
TEMPERATURE, CUT INTO
TABLESPOONS
1 CUP GRANULATED SUGAR
½ TEASPOON GRATED ORANGE
OR LEMON ZEST
4 LARGE EGGS,
ROOM TEMPERATURE
¼ CUP OLIVE OIL
1½ TEASPOONS PURE VANILLA
EXTRACT
Makes one 9 x 5-inch loaf cake
Approximate preparation 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 large work bowl
of the Cuisinart
®
Food Processor. Add the pine nuts and pulse
2 to 3 times, then process until they are ground. Add the fl our,
cornmeal, baking powder and salt and process to sift, about 10
seconds. Remove and reserve in a separate bowl.
With the large metal chopping blade still fi tted in the large
work bowl, add the butter, sugar and zest and process 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 mixture until incorporated. Add
the dry ingredients evenly to the work bowl and pulse
ingredients until just combined.
Pour batter into the prepared 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 | fi ber 1g
This super-rich and moist pound cake works well as a simple dessert or to
serve anytime with a cup of tea or coffee.
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