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Orange-Cinnamon Pecan Cake

Lightly spiced with orange overtones

Pan  small bundt or ring mold, lightly greased & floured         
Oven 375 degrees F        Time 30 minutes

2 egg whites
1/2 C sugar

Mill together:*
  200 g soft wheat
  1t (about 1/2  stick) cinnamon
50 g lightly roasted pecans, ground
1 t baking powder
1/2 t salt

1/3 C soft butter

3 T honey
1/2 t orange oil or zest from 2-3   medium oranges
1/2 C butermilk
2 egg yolks

For the Cinnamon Cream:

1/2 C heavy cream
1/2 t cinnamon
2 T sugar

Stir together and warm briefly before serving.    Beat the egg whites and sugar to a soft-peak meringue.  Set aside.

Whisk together the dry ingredients.  Beat the butter into the dry until evenly mixed.  (It should look crumbly.)

In another bowl, whisk together the honey, orange oil, buttermilk and egg yolks.  Stir into the dry mixture and beat until well mixed (about 2-3 minutes on medium speed of mixer).

Fold the reserved meringue into the batter.  Pour into the pan, even the top, and bake until toothpick comes out clean.  

Wait about 15-20 minutes to unmold the cake.  Serve slices of cake with a drizzle of Cinnamon Cream.

Makes 10 slices @  344 calories:
         66% fat        38% carbos            4% protein

*Substitute 1 1/3 C unbleached or whole wheat pastry flour.

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