Ingredients
Cake
- 4 Eggs , separated
- 1/2 C Unsalted Butter , melted and cooled
- 1/2 tsp Vanilla
- 2/3 C Sugar
- 1 Pinch Salt
- 2/3 C Pecans , finely ground
- 1/3 C Flour
Honey Glaze
- 2 Tbsp Butter
- 1/2 C Honey
Servings:
Instructions
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.
Recipe Notes
Glaze will be sticky. Use a sharp knife warmed in hot water and dried to cut.
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