Ingredients
PECAN TORTE
- 2 cups pecans
- Coconut oil or grass-fed butter for greasing pan
- 6 free-range eggs
- 1 teaspoon vanilla
- Sweetener equivalent to 1 tablespoon sugar
- ¼ teaspoon cinnamon
- Coconut oil or grass-fed butter for greasing pan
- 2 cups heavy cream
- 2 teaspoons instant coffee crystals
- ¼ cup pecans for garnish
Instructions
- Preheat the oven to 350° F. Line a 9” x 13” baking pan with buttered parchment paper.
- Blitz the pecans with a hand blender to get them to a fine grind. You could also use a food processor. If you can find pecan flour, then use about 1¾ cups.
- Separate the eggs, whisking the whites to soft peaks in a glass bowl and setting aside.
- Add egg yolks, vanilla, sweetener, and cinnamon to the ground pecans. If this mixture is too stiff, add water a little at a time and beat well until it has loosened up enough to ‘take’ the whites.
- Then fold in the whisked egg whites (make sure you use a very clean metal or glass bowl).
- Pour into prepared pan and bake for 25 minutes, checking frequently. It’s done when it’s risen, golden-brown, and a sharp knife inserted in the middle comes out clean.
- While it’s baking, divide the cream into two thirds and one third. Add the coffee crystals to the two thirds of it and whip it. Whip the remaining third in a clean dish. Stick both in the fridge to chill.
- The cake should be done now. Allow the sponge cake to cool completely. Divide it into three or four layers depending on desired height.
- When cool, sandwich two layers with the plain whipped cream. (Coconut whipped cream would do for non-dairy peeps).
- Then top that with half the coffee cream, add the top layer and use the rest of the coffee whipped cream, and decorate with more pecans.
- Slice into 10 slices and serve.
Note:
Use the best-quality instant coffee crystals you can find. Trader Joe’s is very good. Nescafe Clasico is widely regarded as one of the very best instants on the market. serves 10, 6 carbs
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