Feast Days Pinon Torte – a delicious recipe with flour, nuts, cornmeal, unsalted butter, chocolate, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees.
2
Grease and flour a 9-inch round cake pan.
3
Refrigerate.
4
In food processor, grind pine nuts until moist and meal-like.
5
Add cornmeal and blend again about 30 seconds, just enough to combine.
6
In a double boiler over medium-high heat, melt the butter and chocolate together, stirring occasionally so that they melt and blend evenly.
7
Add to the pine nut mixture in the food processor and blend 30 seconds to a minute, until smooth.
8
Beat the egg yolks, sugar and vanilla together in a bowl and add to the other ingredients in the food processor.
9
Blend again until smooth.
10
Pour the batter into the prepared pan and bake 20 minutes, or until the cake is firm and springs back slightly when pressed in the center.
11
Do not overcook.
12
Remove from oven and place on a wire rack to cool.
13
Serve with peach honey (see recipe).
1238
kcal
Calories
81
g
Fat
105
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Grease and flour for pan, 1 cup pine nuts, 2 tablespoons blue cornmeal, 2 tablespoons unsalted butter, and more.
Yes, Feast Days Pinon Torte 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.
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