Orange and Pecan Cake

Orange and Pecan Cake

This is one of our favorite family cakes and is typically served during the Autumn months when local Satsumas are plentiful. This makes a lovely Thanksgiving dessert.

Orange and Pecan Cake

4 eggs, separated

1/2 cup sugar

1 cup ground pecans

1/2 cup fine bread crumbs, plus additional for sprinkling in cake pan

1/2 teaspoon salt

2/3 cup freshly squeezed orange or Satsuma juice

1 teaspoon finely grated orange or Satsuma zest

1 tablespoon orange flower water (optional)

Whipped Cream

Directions

1. Preheat oven to 350 degrees.
2. Butter a 10-inch Pyrex baking dish and lightly sprinkle with reserved bread crumbs.
3. Beat egg yolks with sugar until light.
4. Add pecans, bread crumbs, salt, juice, zest, and optional orange flower water, and mix to combine ingredients,
5. Whip egg whites until stiff peaks form.
6. Fold beaten egg whites into batter and turn out into prepared pan.
7. Smoot top of mixture with a wet spatula and bake until nicely browned and a knife inserted into the middle of the cake comes out clean; about 25 minutes.
8. Cool cake, remove from pan and serve with fresh Whipped Cream.

Whipped Cream

1/2 pint very heavy whipping cream

3 tablespoons powdered sugar. You can also use granulated sugar if necessary.

1/2 teaspoon pure vanilla extract

Directions

1. Combine whipping cream, sugar and vanilla in a mixing bowl and beat with electric mixer until cream forms soft peaks.
2. Refrigerate in tightly covered bowl.

Yield: Makes about 2 cups.

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