Pine Nut Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
  • ½ cup dried currants
  • ½ cup moscato wine
  • ⅔ cup turbinado or raw sugar
  • ⅔ cup packed light brown sugar
  • 2 large eggs
  • 1 egg white
  • ½ cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon salt
  • 1¼ cups flour
  • ½ cup toasted pine nuts
Instructions
  1. The night before you plan to make the cake place the currants and wine into a small bowl and cover.
  2. Heat oven to 350° F.
  3. Grease and flour a 9 inch cake pan or 9 inch springform pan.
  4. In a mixer with the whip attachment on medium high speed, whip the turbinado and brown sugars, eggs and egg white about 5 minutes, or until doubled in volume.
  5. Lower the speed, add the olive oil, vanilla and almond extracts and salt, mix until just combined.
  6. Remove the currants from the wine, and add to the batter along with the flour and ⅔ of the pine nuts.
  7. Pour the batter into the prepared pan and sprinkle the remaining pine nuts on top.
  8. Bake the cake 35-40 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool cake completely before serving.
Recipe by Black Girl Chef's Whites at http://blackgirlchefswhites.com/olive-oil-cake-with-pine-nuts-and-currants/