Feast Days Pinon Torte - flour

Method

• Preheat the oven to 350 degrees.
• Grease and flour a 9-inch round cake pan.
• Refrigerate.
• In food processor, grind pine nuts until moist and meal-like.
• Add cornmeal and blend again about 30 seconds, just enough to combine.
• In a double boiler over medium-high heat, melt the butter and chocolate together, stirring occasionally so that they melt and blend evenly.
• Add to the pine nut mixture in the food processor and blend 30 seconds to a minute, until smooth.
• Beat the egg yolks, sugar and vanilla together in a bowl and add to the other ingredients in the food processor.
• Blend again until smooth.
• Pour the batter into the prepared pan and bake 20 minutes, or until the cake is firm and springs back slightly when pressed in the center.
• Do not overcook.
• Remove from oven and place on a wire rack to cool.
• Serve with peach honey (see recipe).