Acorn Honey Cake Recipe

Name: Acorn Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 cup acorn or chestnut flour; 1/2 cup cake flour or all-purpose wheat flour; 1/4 cup toasted and chopped pine nuts (optional); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 separated eggs; 1/2 cup honey; 1/4 cup sugar; Confectioner's sugar for dusting; Butter for greasing pans

Servings: persons

1/2 cup olive oil
1/2 cup acorn or chestnut flour
1/2 cup cake flour or all-purpose wheat flour
1/4 cup toasted and chopped pine nuts (optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 separated eggs
1/2 cup honey
1/4 cup sugar
Confectioner's sugar for dusting
Butter for greasing pans

1
Grease the springform pan or ramekins. Preheat oven to 350 degrees.
2
Mix the acorn flour, wheat flour, baking soda and powder and salt in a bowl.
3
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.
4
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.
5
Fold this into the dough a little at a time gently.
6
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.
7
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.
8
When they have cooled for a good 15-20 minutes or so, dust with the confectioner's sugar.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup olive oil, 1/2 cup acorn or chestnut flour, 1/2 cup cake flour or all-purpose wheat flour, 1/4 cup toasted and chopped pine nuts (optional), and more.

Yes, Acorn Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Acorn Honey Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions