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1
For the cake: Preheat oven to 350F and grease/flour bundt pan.
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2
Toast pine nuts in oven until golden; cool.
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3
Combine the toasted pine nuts, ground chilies, cinnamon, and sugar in a food processor.
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4
Pulse until the pine nuts are ground and the mixture is crumbly.
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5
Set aside.
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6
Sift flour, baking powder, baking soda, and salt in a bowl; set to the side.
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7
Whip butter in a large mixing bowl.
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8
Add the sugar and beat until smooth.
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9
Add the eggs, one at a time, and vanilla extract; whip until light and fluffy.
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10
Beat in flour mixture; add sour cream and mix until fully incorporated.
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11
Pour half of the batter into the prepared pan.
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12
Scatter half of the pine nut mixture over the batter, taking care to distribute it evenly.
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13
Stir the remaining pine nut mixture into the remaining cake batter and spread over the top.
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14
Bake for 1 hour or until cake tests done.
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15
Cool for 10 minutes in the pan; turn cake out onto cooling rack to finish cooling.
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16
To prepare the glaze, place lemon juice, honey, sugar, and ground chilies in a saucepan and bring to a boil.
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17
Reduce the heat and continue cooking until the mixture thickens, about 4 minutes.
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18
Spoon or brush the cake with the glaze and serve slightly warm or at room temperature.
