Creole Pecan Torte

Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 eggs, separated
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 tablespoon orange juice or Jamaica rum
  • 2 cups grated pecans
  • ½ cup cream, whipped
  • teaspoons grated orange rind
  • Chocolate Buttercream


    1. Preheat oven to moderate (350°F.).

    2. Beat egg yolks until thick and light, then beat in sugar. Stir in the flour, salt, baking powder, orange juice or rum and pecans. Beat egg whites until stiff and fold in.

    3. Pour the mixture into two eight-inch layer-cake pans, greased and lined with wax paper. Bake for twenty-five minutes, or until cake springs back when touched gently with the finger. Cool; then remove from pans.

    4. Mix the cream with the orange rind. One to three hours before serving, put the layers together with the orange-flavored cream. Top with chocolate buttercream.