• 13 Ratings

A drum-shaped nut grinder is the best tool for grinding pecans. You can also use a food processor; add one tablespoon of the flour, and process in pulses.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees. Butter and flour a 9-inch springform pan. Toast pecans for 5 to 6 minutes, or until they release their aroma. Cool completely, and grind to a fine powder. Place in a bowl; combine with flour, baking powder, cinnamon, and salt. Set aside.

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  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with half the granulated sugar until mixture is thick and pale and holds a 1-second ribbon. Beat in vanilla, and set aside.

  • In a clean bowl, whip egg whites until they just hold stiff peaks. Add remaining sugar; beat until stiff peaks form again.

  • Stir 1 cup of the whites into yolk mixture. Place a quarter of remaining whites on top, and sprinkle with a quarter of the flour-nut mixture. Fold in quickly. Repeat until both flour and whites are used up. Turn batter into pan, and bake until a cake tester comes out clean, about 35 minutes. Cool in pan on a wire rack for 10 minutes, then unmold.

  • When cake is completely cool, invert and split into two layers with a serrated knife. Warm preserves; spoon 1 1/2 cups onto bottom layer. Replace top layer. Strain remaining preserves, and brush onto sides. Decorate cake with confectioners' sugar. Note: To make a chunkier preserve filling, simmer 1/2 cup dried apricots cut in pieces in water until soft, and add to warm preserves.

Reviews

13 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 3