Serve this one for dessert after a Mexican or Tex-Mex meal. It also works well for a winter brunch. The lime-chili glaze provides a perfect contrast with the buttery cake and spicy filling. Fear not, I toned down the quantity of chiles. This will make your Scandinavian friends say, "More, please," not "Well, that's different!"
2. Put the pine nuts in a pie pan and toast in the oven for 10 minutes or until lightly browned. Cool. Combine the toasted pine nuts, ground chilies, cinnamon, and sugar in a food processor. Pulse until the pine nuts are ground and the mixture is crumbly. Set aside.
3. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Beat the butter for several seconds in a large mixing bowl. Add the sugar and beat until smooth. Add the eggs and vanilla extract and beat for 2 to 3 minutes or until light and fluffy. Add the flour mixture and beat until smooth. Add the sour cream and mix well. Pour half of the batter into the prepared pan. Scatter half of the pine nut mixture over the batter, taking care to distribute it evenly. Stir the remaining pine nut mixture into the remaining batter and spread that in the pan.
4. Bake for 1 hour or until a toothpick comes out clean. Cool for 10 minutes and invert on a wire rack or plate.
5. To prepare the glaze, place lemon juice, honey, sugar, and ground chilies in a saucepan and bring to a boil. Reduce the heat and continue cooking until the mixture thickens, about 4 minutes.
6. Spoon or brush the cake with the glaze and serve slightly warm or at room temperature. If you choose to serve this cake pre-sliced, lightly dust the plate with a sprinkling of ground chilies. Place the cake on the plate and scatter a few pine nuts over the top.
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