Pine Nut And Chili Bundt Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 3/4 cup pine nuts
• 1 1/2 tablespoons ground red chilies
• 1/2 teaspoon ground cinnamon
• 1 tablespoon sugar
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup softened butter
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 lemon, juice of
• 1 tablespoon honey
• 2 tablespoons sugar
• 1 teaspoon ground red chile
• pine nuts, as desired

Recipe

• 1 for the cake: preheat oven to 350f and grease/flour bundt pan.
• 2 toast pine nuts in oven until golden; cool.
• 3 combine the toasted pine nuts, ground chilies, cinnamon, and sugar in a food processor. pulse until the pine nuts are ground and the mixture is crumbly. set aside.
• 4 sift flour, baking powder, baking soda, and salt in a bowl; set to the side.
• 5 whip butter in a large mixing bowl.
• 6 add the sugar and beat until smooth.
• 7 add the eggs, one at a time, and vanilla extract; whip until light and fluffy.
• 8 beat in flour mixture; add sour cream and mix until fully incorporated.
• 9 pour half of the batter into the prepared pan.
• 10 scatter half of the pine nut mixture over the batter, taking care to distribute it evenly.
• 11 stir the remaining pine nut mixture into the remaining cake batter and spread over the top.
• 12 bake for 1 hour or until cake tests done.
• 13 cool for 10 minutes in the pan; turn cake out onto cooling rack to finish cooling.
• 14 to prepare the glaze, place lemon juice, honey, sugar, and ground chilies in a saucepan and bring to a boil.
• 15 reduce the heat and continue cooking until the mixture thickens, about 4 minutes.
• 16 spoon or brush the cake with the glaze and serve slightly warm or at room temperature.