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Acorn Cake
from the kitchen of Sharmagne Leland-St.John

½ cup olive oil
½ cup acorn flour
½ cup cake flour
¼ cup pine nuts, toasted and chopped  
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 eggs, separated 
½ cup honey 
¼ cup sugar 
Confectioner’s sugar, for dusting 
Butter, for greasing pans and parchment paper 

Preheat the oven to 350º F.
Grease the spring form pan and place a piece of
buttered parchment paper on the bottom.
In a large bowl, combine the 2 flours, baking
soda, baking powder, and salt.

In the bowl of an electric mixer beat the egg yolks,
oil, honey and 2 tablespoons of sugar together until
it looks like caramel. Add the dry ingredients and
blend well.

In another bowl, add the egg whites and a pinch
of salt and beat into soft peaks. Add the remaining
sugar and beat until the whites reach a firm peak
stage.

Gently fold the whites into the batter a little at a
time.

Pour the batter into the cake pan (remember it will
rise so leave room.  Using a rubber spatula smooth the
top and place in the oven as quickly as possible.
Bake for about 30 minutes.  Check after 20 minutes, to
avoid burning. Acorn flour browns faster than other
flours. Remove from the oven, let rest 5 minutes, then
turn out onto a rack to cool.

When they have cooled for approximately 15-20 minutes,
dust with the confectioner’s sugar.

Editor's Note:  This recipe can also be made with chestnut flour 
in place of acorn flour. Substitute roasted chestnuts for the pine
nuts.
 

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