Try this Toasted Pecan Flourless Cake recipe, or contribute your own.
Suggest a better descriptionTake pecans, place them on a sheet tray and place in oven for 10 to 15 minutes until lightly toasted. Remove and allow to cool. Place nuts in a robot-coupe and grind to a fine powder, set aside. In a mixing bowl place the yolks with a whip on high speed whip until fluffy. Add sugar, beat until pale yellow and mixture is thick. Remove from machine, place in a medium-sized mixing bowl, fold in pecans and bourbon. In the bowl of a mixer fitted with a whip, whip the whites until stiff, but not dry. In 1/3 batches, fold the whites into the egg yolk mixture just until mixed. Place in a nine-inch pan that is lined, but not buttered. Bake 50 to 60 minutes at 350 degrees. Serve with Nutmeg Cream. For the Nutmeg Cream: Whip together heavy cream and nutmeg. This recipe yields 1 nine-inch cake. Source: "CHEF DU JOUR - (Show # DJ-9216) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Yield: "1 nine-inch cake" Recipe by: Chef Cynthia Long
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Serving Size: 1 Serving (2003g) | ||
Recipe Makes: 1 | ||
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Calories: 5295 | ||
Calories from Fat: 2928 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 325.4g | 434 % | |
Saturated Fat 79.8g | 399 % | |
Monounsaturated Fat 149.3g | ||
Polyunsanturated Fat 65.8g | ||
Cholesterol 5450.5mg | 1677 % | |
Sodium 1795.4mg | 62 % | |
Potassium 2668.3mg | 70 % | |
Total Carbohydrate 445.4g | 131 % | |
Dietary Fiber 21g | 84 % | |
Sugars, other 424.3g | ||
Protein 179.7g | 257 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5295
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