Recipe credit to: Chef Hartley
Pecan Cake
Ingredients
- Butter -as needed
- Flour -as needed
- 8 eggs, separated
- 1 ½ cups sugar
- 1 tsp ground cinnamon
- 1 tsp lemon zest
- ½ tsp vanilla extract
- 2 cups finely ground pecans
Directions
- Preheat the oven to 400ºF.
- Butter an 11-inch round cake pan with 2-inch sides and then dust it with flour, shaking out any excess.
- In a large bowl, combine the egg yolks and sugar and whisk together until smooth and foamy.
- Add the lemon zest, cinnamon, and vanilla, and mix well.
- Add the ground pecans a little at a time, mixing well after each addition to incorporate fully.
- Using a whisk or a handheld mixer, beat the egg whites until they form soft peaks.
- Scoop about one-third of the whites onto the egg yolk mixture and, using a rubber spatula, fold them in to lighten the mixture. Then add the remaining whites and fold them in gently but thoroughly, deflating the batter as little as possible.
- Transfer the batter to the prepared pan. Bake the cake for about 30 minutes, or until a knife inserted into the center comes out clean.
