Honey & Pine Nut Coffee Cake – a delicious recipe with clear runny honey, butter, caster sugar, nuts, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C/350u00b0F/Gas 4.
2
Grease a 8 inch round cake tin or spring form, if using cake tin it helps to line it with baking paper as well.
3
In a small sauce pan, melt the sugar, honey and butter together over a medium heat, boil for 1 minute and remove from heat.
4
Set aside and allow to cool until just warm.
5
Place the pine nuts onto a baking tray and roast for approx 8 minutes, alternatively roast in a dry non stick frying pan on top of the hob, stirring regularly.
6
Add the pine nuts to the honey mixture.
7
Stir in the eggs and flour.
8
Pour the batter into the baking tin and bake for approx 50 minutes.
9
The cake is done when the top springs back when pressed lightly.
10
Allow to cool for 10 minutes before removing from pan.
11
When cold dust with confectioners suger and serve.
1229
kcal
Calories
71
g
Fat
136
g
Carbs
21
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 7 ingredients. The key ingredients include: 9 ounces clear runny honey, 8 ounces butter, 3 1/2 ounces caster sugar, 3 1/2 ounces pine nuts, and more.
Yes, Honey & Pine Nut Coffee 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.
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