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I’m hesitant to call this a cake. It is not at all cake-like (there are zero leavening agents in it); however, the recipe that I adapted this from called it a cake, so I shall too! But, I think the texture is much more like a blondie (actually, a lot like my Brown Butter Toffee Blondies). This is a dense and chewy dessert, and, quite frankly, one of the best I’ve ever had. The cake has a nutty, rich, browned butter taste, with assertive rosemary notes. Since rosemary and pine nuts both have strong flavors, neither overpowers the other.
While I love the cake on its own, I think that the Whipped Honey-Orange Ricotta Cream really brightens everything up. The ricotta gives a nice texture that you can’t achieve with whipping cream alone. The sweet and floral honey, and the sour-yet-sweet orange add freshness to the dense cake.
This cake is pretty addictive. Mikey would like me to warn you all that eating 3 slices is far too many for one evening and you will feel sickly full afterward. He recommends one at a time, and no more than two in a day, haha.
Rosemary-Pine Nut Butter Cake
recipe adapted from here
- 6 ounces (12 tbsp) unsalted butter, melted
- 1 cup granulated sugar
- 2/3 cup dark brown sugar, packed
- 2-3 tbsp fresh rosemary
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup pine nuts
- Preheat your oven to 375 degrees. Grease and flour a 9-inch cake pan, and set aside.
- In a food processor, whir together the rosemary and sugars until the rosemary is finely chopped up and combined with the sugars.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the rosemary-sugar and butter on medium speed until combined. Add in the eggs and vanilla, and mix for about 4-5 minutes until the mixture is fluffy and uniform in color. Add in the flour and salt, and mix on low until just combined.
- Pour the batter into the prepared cake pan, spreading it out evenly. Sprinkle the pine nuts over the top. Bake the cake for 35-35 minutes until set and golden brown.
- Allow the cake to cool completely before removing from the pan.
Whipped Honey-Orange Ricotta Cream
- 2/3 cup heavy whipping cream
- 2/3 cup whole milk ricotta
- 2 tbsp clover honey
- zest of 1 orange
- 1 tbsp freshly-squeezed orange juice
- 1 tsp pure vanilla extract
- Combine all of the ingredients in a bowl, and beat with a hand mixer until thickened.