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Maple Pecan Cake

9 Sep



Ingredients


1  cup  all-purpose flour

1  cup  pecan flour (see notes)

2  teaspoons  baking powder

1/4  teaspoon  salt

3  large egg yolks, beaten to blend

2/3  cup  maple syrup

1/3  cup  pecan or vegetable oil

1  tablespoon  brandy

6  large egg whites

1/3  cup  sugar

Maple-cream cheese frosting

1/2  cup  chopped toasted pecans

Preparation


1. Butter and flour a 9-inch cake pan with a removable rim. In a bowl, stir together all-purpose flour, pecan flour, baking powder, and salt.

2. In a small bowl, mix egg yolks, maple syrup, pecan oil, and brandy. Pour into flour mixture; stir to combine.

3. In a large bowl, with a mixer, beat egg whites until soft peaks form. Beat in sugar, a tablespoon at a time, and continue to beat until glossy, about 2 minutes. Stir a quarter of the egg-white mixture into yolk mixture. Scrape into remaining egg-white mixture and fold in gently.

4. Pour batter into prepared pan. Bake in a 350° oven until cake springs back when lightly pressed in the center, 30 to 35 minutes. Transfer in pan to a rack and let cool about 1 hour.

5. Remove pan rim. Cut cake in half horizontally and place bottom layer on a cake plate. Spread half the maple-cream cheese frosting on bottom layer; top with remaining layer. Spread remaining frosting over top (leave sides bare). Sprinkle with chopped pecans.


Notes: If the nut flour is not available, use 1 cup pecans: bake in a 350° oven until golden under skins, about 10 minutes, then whirl in a food processor until finely ground.


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