Cuisinart Elite DLC-XPN - Manual (Page 24)

63
DESSERTS
POUND CAKE WITH PINE NUTS AND OLIVE OIL
This super-rich and moist pound cake works well as a simple dessert or to
serve anytime with a cup of tea or coffee.
Make one 9 x 5-inch loaf cake
Approximate pr eparation time: 20 minutes, plus
90 minutes for baking
Preheat oven to 325°F . Coat a 9 x 5-inch loaf pan with
nonstick cooking spray.
Insert the large metal chopping blade into the lar ge
work bowl of the Cuisinart
®
Food Processor . Add the
pine nuts and pulse 2 to 3 times, then process until they
are gr ound. Add the flour, cor nmeal, baking powder
and salt and process to sift, about 10 seconds. Remove
bowl and reserve.
Add the butter, sugar and zest to the lar ge work bowl
fitted with the large metal chopping blade; pr ocess until
creamy , scraping the bowl as necessary. Combine the
eggs, oil and extract together in a liquid measuring cup.
With machine running, gradually add the egg mixtur e
until incorporated. Add the dry ingredients evenly to the
work bowl and pulse ingredients until just combined.
Pour batter into the prepar ed pan. Bake in the middle
of the oven for 90 minutes or until a cake tester comes
out clean.
Nutritional information per serving (12 servings):
Calories 308 (57% from fat) | carb. 29g | pro. 4g | fat 20g |
sat. fat 8g | chol. 110mg | sod. 153mg | calc. 21mg | fiber 1g
NONSTICK COOKING SPRAY
¼ CUP TOASTED PINE NUTS
1²⁄³
CUPS UNBLEACHED
,
ALL - PURPOSE FLOUR
¼
CUP CORNMEAL
½
TABLESPOON BAKING POWDER
½
TEASPOON SALT
¾ CUP (1½ STICKS ) UNSALTED
BUTTER
,
ROOM TEMPERATURE
,
CUT INTO TABLESPOONS
1 CUP GRANULATED SUGAR
½
TEASPOON ORANGE OR
LEMON ZEST
4
LARGE EGGS
,
ROOM
TEMPERATURE
¼
CUP OLIVE OIL
½
TABLESPOON PURE VANILLA
EXTRACT