We’ve been having winter like weather here in Ontario, with lots of snow and cold temperatures. It’s snowing as I’m writing this blog post and there is a snow squall warning in effect.
I made this Pecan Cake for my son’s 17th Birthday. The original recipe uses Hazelnuts but my son really likes Pecan nuts, so I used these instead. It was delicious with a simple whipped cream filling and a few maple caramelized pecans to finish it up.
Pecan Cake / Nusstorte
- 220 g coconut sugar
- 6 egg yolks
- 2 tbsp rum
- 6 egg whites
- 1 pinch salt
- 1/2 tsp baking powder
- 2 tbsp honey
- 300 g ground pecans
- 1 tbsp spelt flour
-Grease and flour two 9-inch baking forms.
-Whisk together the coconut sugar, egg yolks and the rum.
-In a separate bowl, whisk the egg whites with the salt and baking powder until stiff peaks form. Add the honey and whisk until combined.
-Mix together the flour and pecan nuts then gently with the egg whites, a little at a time, stir/fold under the egg yolk mix until well combined.
-Fill into prepared baking forms and bake in preheated 350 F oven for 20 minutes then change temperatures to 300 F and finish bake for another 40 minutes or until tester inserted into centre of cakes come out clean.
-Let cool completely.
For the filling: 300 ml 35% cream, 2 tbsp honey
-Whisk the cream until stiff peaks form, add the honey and whisk until combined.
-Fill and decorate as desired, I also used some maple caramelized pecan halves to decorate which was really delicious. You can easily make it yourself. Combine maple syrup and pecan halves in a small saucepan and let simmer until caramelized.
Have a wonderful week!
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