Pine Nut Cake with Poached Cherries and Caramel Sauce
Delight your taste buds with this Pine Nut Cake with Poached Cherries and Caramel Sauce, a dessert that strikes the perfect balance between rustic charm and sophisticated indulgence. Featuring the buttery richness of toasted pine nuts folded into a tender, moist cake, this recipe elevates simple ingredients into an extraordinary treat. Succulent, poached cherries add a burst of tartness, beautifully complemented by the decadently smooth caramel sauce with a hint of salt. With its golden, nutty crumb and vibrant cherry topping, this cake is as stunning as it is delicious—ideal for special occasions or an elegant ending to any meal. Ready in just 90 minutes, this show-stopping dessert combines classic flavors with a refined twist, making it a must-try for lovers of gourmet baking.
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Recipe Information
Ingredients
- 100 g Pine nuts
- 150 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 125 g Unsalted butter, softened
- 150 g Granulated sugar
- 3 Eggs
- 1 tsp Vanilla extract
- 120 ml Whole milk
- 300 g Fresh cherries, pitted
- 250 ml Water
- 100 g Sugar (for poached cherries)
- 1 tbsp Lemon juice
- 200 g Granulated sugar (for caramel sauce)
- 120 ml Heavy cream
- 30 g Unsalted butter (for caramel sauce)
- 0.5 tsp Salt (for caramel sauce)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 20 cm (8-inch) round cake pan with parchment paper.
Toast the pine nuts in a dry skillet over medium heat for about 3-4 minutes until lightly golden and fragrant. Allow to cool, then pulse in a food processor until finely ground.
In a medium bowl, mix the ground pine nuts, flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake bakes, prepare the poached cherries: In a saucepan, combine the cherries, water, sugar, and lemon juice. Bring to a simmer and cook for 10-12 minutes until the cherries are tender but not mushy. Remove the cherries with a slotted spoon and reduce the liquid to a syrupy consistency if necessary. Set aside to cool.
For the caramel sauce, heat the sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a heatproof spatula. Once melted and amber in color, carefully add the cream (it may sputter). Stir until combined.
Remove from heat and stir in the butter and salt until smooth. Let cool slightly.
To assemble, place the cooled cake on a serving plate. Spoon the poached cherries on top, drizzle generously with caramel sauce, and serve!
Nutrition Facts
Calories |
4968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 34.2 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 636.1 g | 231% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 499.8 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 364 mg | 28% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
