Pumpkin Pine Nut And Honey Cake Recipes

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PINE NUT TART

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 16



Pine Nut Tart image

Steps:

  • For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
  • Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
  • Preheat the oven to 350 degrees F.
  • On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
  • Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
  • Reduce the oven temperature to 325 degrees F.
  • Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
  • Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

1 3/4 cups all-purpose flour, plus more for the surface
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 large egg yolk
1 teaspoon pure vanilla extract
2 tablespoons ice water
1/3 cup honey
1/4 cup light brown sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
1/4 cup heavy cream
1 large egg yolk
Zest and juice of 1 lemon
1 1/2 cups pine nuts
Confectioners' sugar, for serving

PUMPKIN-HONEY CAKE

Categories     Cake     Egg     Dessert     Bake     Thanksgiving     Cream Cheese     Spice     Pumpkin     Fall     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 21



Pumpkin-Honey Cake image

Steps:

  • Make cake:
  • Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on short sides; butter and flour foil. Sift 2 1/4 cups flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.
  • Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
  • Make frosting:
  • Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy. Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in 2 additions. Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.
  • Using foil as aid, lift cake onto work surface. Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use). Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with third cake. Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs. Chill 1 hour.
  • Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip. Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back into small bowl of frosting. Mix in remaining 1/4 cup pumpkin. Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake. Refrigerate until frosting sets, about 2 hours. (Can be prepared 2 days ahead. Cover with foil dome and keep refrigerated. Let stand 2 hours at room temperature before serving.)

For cake
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup canned solid pack pumpkin
1/3 cup sour cream
1/3 cup honey
1 tablespoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
For frosting
1 pound Philadelphia-brand cream cheese, room temperature
2 cups powdered sugar
1/3 cup plus 1/4 cup canned solid pack pumpkin
1/4 cup honey
1/4 teaspoon (scant) ground allspice
1 cup chilled whipping cream

PUMPKIN-PINE NUT CAKE

Pumpkins and pine nuts are in the same boat in that both are easily influenced by other ingredients. I felt they needed each other in this dessert, which I created particularly for this book. In addition to flavor, the pine nuts provide structure in the cake and texture in the streusel.

Yield serves 12

Number Of Ingredients 25



Pumpkin-Pine Nut Cake image

Steps:

  • Cut the prunes in half and put them in a bowl. Cover with boiling water and leave them to plump for 10 minutes. Drain well and place in a clean bowl. Mix the simple syrup and Armagnac together and pour over the prunes. Let macerate in the refrigerator for at least 4 hours but preferably overnight. Store the prunes in the maceration liquid.
  • Heat the oven to 375°F or 350°F on convection.
  • Cut the pumpkin in half and scoop out the seeds and fibers. Use a small sharp knife to score the flesh in a checkerboard pattern, cutting in about 1/2 inch. Rub each half with the butter, sprinkle with the brown sugar, and season with salt. Put the pumpkin on a baking sheet, cut-side up, and bake until very tender and browned, about 45 minutes.
  • When the pumpkin is cool enough to handle, peel it and put the flesh through a food mill.
  • Line a strainer with a few layers of cheesecloth. Scrape the pumpkin puree into the strainer, set it over a bowl, cover with cheesecloth, and weight it. Let the puree drain for at least 2 hours to remove the excess liquid.
  • Put the pine nuts, the sugars, and a pinch of salt in a food processor. Pulse to chop the nuts. Slowly add the butter, pulsing until you have pea-sized pieces. Transfer to a bowl and chill until ready to use.
  • Heat the oven to 350°F or 325°F on convection. Line a baking sheet with a Silpat or parchment. Spray twelve 2 x 2-inch ring molds or 1 1/2-inch square molds with cooking spray and set on the pan.
  • Put the pine nuts, all-purpose flour, semolina, salt, baking powder, and sugars in a food processor. Pulse and process until the pine nuts are ground. Add the butter and pulse until well mixed; the texture should be coarse.
  • Combine the eggs, pumpkin puree, olive oil, zest, and vanilla seeds (rinse, dry, and save the pod for another use) in a mixing bowl. Whisk until smooth. Add to the processor and process for 30 seconds.
  • Coarsely chop half of the drained prunes and fold into the batter. Fill the molds two-thirds full. Top with the streusel, filling the molds. Bake until a tester comes out clean and the streusel is browned, about 20 minutes, rotating the pan halfway through baking.
  • Let cool briefly, then remove the molds.
  • Put the warm cakes on dessert plates and garnish with the remaining prunes and the maceration liquid.
  • You could use canned pumpkin puree.

24 pitted prunes
1 cup (280g) Simple Syrup (page 184)
1 cup (225g) Armagnac
1 small cheese pumpkin
2 tablespoons (28g) unsalted butter, softened
2 tablespoons (26g) dark brown sugar
Coarse salt
Generous 1/2 cup (76g) pine nuts
Packed 2 tablespoons (28g) brown sugar
1/4 cup (50g) granulated sugar
Coarse salt
4 tablespoons (58g) unsalted butter, melted
5 tablespoons (50g) pine nuts
Scant 1 cup (120g) all-purpose flour
1 cup plus 2 tablespoons (190g) semolina flour
1/2 teaspoon (2g) coarse salt
1/2 teaspoon (2g) baking powder
Packed 5 teaspoons (25g) brown sugar
1/3 cup (65g) granulated sugar
5 tablespoons (70g) unsalted butter, cut into pieces
2 large eggs
1 cup (200g) pumpkin puree
1 tablespoon (8g) extra-virgin olive oil
Grated zest of half a lemon
1 vanilla bean, split and scraped

HONEY & PINE NUT COFFEE CAKE

A lovely and moist coffee cake, sweet and golden. From a supermarket magazine, posted here for future use and safe keeping.

Provided by -Sylvie-

Categories     Breads

Time 55m

Yield 1 coffee cake

Number Of Ingredients 7



Honey & Pine Nut Coffee Cake image

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.

Nutrition Facts : Calories 4706.3, Fat 269.5, SaturatedFat 126.5, Cholesterol 1122.2, Sodium 1534.3, Carbohydrate 540.1, Fiber 11.8, Sugar 314.3, Protein 64.4

9 ounces clear runny honey
8 ounces butter
3 1/2 ounces caster sugar
3 1/2 ounces pine nuts
3 large eggs, lightly beaten
10 ounces flour, sifted
confectioners' sugar, for dusting

PUMPKIN WALNUT CAKE

Pumpkin pie cake with butter and walnut topping.

Provided by LUPE KEMP

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 18

Number Of Ingredients 11



Pumpkin Walnut Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
  • Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

Nutrition Facts : Calories 386.2 calories, Carbohydrate 39.6 g, Cholesterol 48 mg, Fat 23.7 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 4.2 g, Sodium 411.5 mg, Sugar 27 g

1 (15 ounce) can canned pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon salt
1 (18.25 ounce) package yellow cake mix
2 cups chopped walnuts
⅞ cup margarine, softened

PUMPKIN HONEY BUN CAKE

"Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll, gets a fall makeover by adding pumpkin.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 11



Pumpkin Honey Bun Cake image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan (about 2 1/4 cups).
  • In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.
  • Bake 38 to 42 minutes or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick entire surface of warm cake with fork. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.

Nutrition Facts : Calories 400, Carbohydrate 56 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
4 eggs
1/2 cup sour cream
3/4 cup canned pumpkin (not pumpkin pie mix)
2 1/2 teaspoons pumpkin pie spice
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

PUMPKIN, PINE NUT, AND HONEY CAKE

Make and share this Pumpkin, Pine Nut, and Honey Cake recipe from Food.com.

Provided by hectorthebat

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 10



Pumpkin, Pine Nut, and Honey Cake image

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm round cake tin and line the base with baking paper.
  • Sift the flour, ginger and cinnamon together.
  • Beat the butter and sugar until creamy. Add the honey and beat again.
  • Beat in the eggs one at a time, adding a spoonful of the flour mixture with each.
  • Fold in the rest of the flour, the grated pumpkin and pine nuts. Spoon into the cake tin and level the top.
  • Bake for 45-55 minutes or until the top springs back when lightly pressed. Cool on a wire rack.
  • Mix the icing sugar with 1.5tsp water and drizzle on top.

Nutrition Facts : Calories 316.4, Fat 18.4, SaturatedFat 8.2, Cholesterol 62.2, Sodium 354.3, Carbohydrate 35.5, Fiber 1, Sugar 19.8, Protein 4.3

225 g self-raising flour
1 teaspoon ginger
1 teaspoon cinnamon
175 g butter
100 g sugar
100 g honey
2 eggs
150 g pumpkin
100 g pine nuts
50 g icing sugar

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