Acorn Honey Cake
Photo by Holly A. Heyser, credit to Hank Shaw for developing the recipe.
Hank Shaw of Hunt Gather Cook developed this lovely Acorn cake recipe that is light, sweet, nutty, and generally delicious.
Ingredients:
½ cup olive oil
1/2 cup acorn or chestnut flour
1/2 cup cake flour or all-purpose wheat flour
¼ cup toasted and chopped pine nuts (optional)
½ teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
3 separated eggs
½ cup honey
¼ cup sugar
Confectioner’s sugar for dusting
Butter for greasing pans
Process
Grease the springform pan or ramekins. Preheat oven to 350°F.
Mix the acorn flour, wheat flour, baking soda and powder and salt in a bowl. In the bowl of a stand mixer, or in another large bowl, beat the egg yolks, oil, honey and 2 tablespoons of sugar together until it looks like caramel. Mix in the dry ingredients.
In another bowl, add the egg whites and just a pinch of salt and beat into soft peaks. Add the remaining sugar and beat a bit more, so the whites are reaching the firm peak stage.
Fold this into the dough a little at a time gently. Pour, or really gently place, the dough into the ramekins (remember they will rise!) or the springform pan. Using a rubber spatula flatten out the top and place in the oven as fast as you can.
Bake for about 30 minutes. After 20 minutes, watch for burning, as acorn flour browns faster than chestnut flour. Remove from the oven, let rest 5 minutes, then turn out onto a rack to cool.
When they have cooled for a good 15-20 minutes or so, dust with the confectioner’s sugar
Nutrition
Calories: 686kcal
Carbohydrates: 83g
Protein: 9g
Fat: 37g
Saturated Fat: 5g
Cholesterol: 123mg
Sodium: 340mg
Potassium: 184mg
Fiber: 3g
Sugar: 54g
Vitamin A: 195IU
Vitamin C: 11mg
Calcium: 53mg
Iron: 2mg
