!!! My website has
moved: please update your bookmarks to debunix.net !!!
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
1/2 C sugar
200 g soft wheat
1t (about 1/2 stick)
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:
*Substitute 1 1/3 C unbleached or whole wheat pastry flour.
to Recipe Index
to Diane's Food Page
Return to Diane's Home Page