Pastel de Pecana Pecan Cake Recipe

1      Reviews by:    Barbara Peter   Pastel de Pecana Pecan Cake Recipe combines egg yolks, butter, vanilla extract and sugar then folds in meringue before adding flour and pecans pieces then bakes to create a delicious cake recipe covered with Honey Glaze of butter and honey. Food Category:    Cakes and Tortes Cuisine Origin:    Mexican    Servings:8 Nutrition facts:334 calories21.4 Print Preview Rate This Recipe Prep Time:   30 Minutes Cook Time:   1 Hour 40 Minutes Total Time:   2 Hours 10 Minutes

INGREDIENTS

• 4 eggs, separated
• 1/2 cup unsalted butter, melted and cooled
• 1/2 teaspoon vanilla extract
• 2/3 cup sugar
• Pinch salt
• 2/3 cup pecans, finely ground in blender
• 1/3 cup flour
• For Honey Glaze:
• 2 tablespoons butter
• 1/2 cup honey

DIRECTIONS

• Preheat oven to 350° F (325° F for glass or dark metal pans). Lightly butter and flour an 8-inch cake pan. In a small bowl beat egg yolks, butter, and vanilla. Add 1/3 cup of the sugar and beat until thick and creamy.
• In a large bowl beat egg whites with salt until frothy. Continue to beat, adding the remaining sugar, 2 tablespoons at a time, until stiff peaks form. Fold one third of the stiff whites into the yolk mixture to lighten it. Gently fold the yolk mixture into the remaining whites until fully incorporated.
• Combine nuts and flour and sift one third at a time over the egg mixture, folding gently after each addition. Any nut pieces too large to sift may be folded in at the end or reground in the blender and sifted in. Pour batter into prepared cake pan.
• Bake for 30 minutes. Let stand 10 minutes, turn cake out onto a wire rack, top side up, and cool for 1 hour. Glaze. (To cut neatly through the sticky glaze, use a sharp knife warmed in hot water and dried.)
• HONEY GLAZE: In a saucepan melt butter over medium heat, stir in honey and bring to a frothy boil. Reduce heat and boil 3 minutes. Cool slightly and pour over the cake while the glaze is still warm. Allow glaze to drip down the sides.

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