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From a Gourmet Club - serves 6 - 8.
Note: Glaze will be sticky. Use a sharp knife warmed in hot
water and dried to cut. |
| Quantity |
Ingredients |
Preparation Notes |
|
Cake |
To Make Cake:
- Lightly butter and flour one 8" or 9" pan - round
or square
- In a small bowl, beat egg yolks, butter and
vanilla.
- Add 1/3 cup sugar and beat until thick and creamy
- In a larger bowl, beat the egg whites with a pinch
of salt until frothy.
- Continue to beat adding the remaining sugar 2 T at
a time until stiff peaks form
- Fold 1/3 of stiff whites into the yolk mixture to
lighten.
- Fold the yolk mixture into the remaining stiff
whites.
- Combine the nuts and flour.
- Sprinkle or sift 1/3 of flour mixture into egg
mixture, folding after each addition until all of the flour and nut mixture
has been added.
- Pour into pan
- Bake at 350 for 30 minutes 8" pan or 25 minutes
for 9" pan.
- Let stand ten minutes and then turn out onto a
wire rack, top up and cool one hour before glazing.
To Make Glaze:
- Melt butter in a saucepan.
- Add honey and bring to a frothy boil.
- Reduce heat to medium and allow to boil for 3 - 4
minutes
- Cool then pour over cake while the glaze is still
warm, allowing glaze to drip down the sides.
|
| 4 |
Eggs, separated |
| 1/2 C |
Unsalted
butter, melted and cooled |
| 1/2 tsp |
Vanilla |
| 2/3 C |
Sugar |
| Pinch |
Salt |
| 2/3 C |
Pecans, finely
ground |
| 1/3 C |
Flour |
|
Honey Glaze |
| 2 Tbsp |
Butter |
| 1/2 C |
Honey |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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