Pecan cake

Name: Pecan cake
Ingredients: 5 ml/1 tsp vanilla extract; 4 large (US extra large) eggs, separated; 4 large (US extra large) eggs, separated; pinch of salt; 115 g/4 oz/½ cup butter, softened, plus extra for greasing; 115 g/4 oz/1 cup pecan nuts; 75 g/3 oz/¾ cup plain (all-purpose) flour; 115 g/4 oz/½ cup soft light brown sugar; 12 whole pecan nuts, to decorate; whipped cream, to serve; 50 g/2 oz/¼ cup butter; 120 ml/4 fl oz/scant ½ cup clear (runny) honey

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Ground pecan nuts give this light cake a mellow flavour, which is further enriched with butter and honey drizzled over the cake once cooked. Serve with a spoonful of whipped cream to make an unusual dessert. Keep refrigerated for up to three days.

Ingredients

115 g/4 oz/½ cup butter, softened, plus extra for greasing
115

Cake
Dessert
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8in round shallow cake tin (pan) with baking parchment.
Toast the pecan nuts in a frying pan for 5 minutes, shaking often. Grind the nuts in a blender or food processor. Stir in the flour.</