Delicious Middle Eastern Pecan Cake
- 8 free range eggs, separated
- 1 cup sugar, divided
- 1 12 cups ground pecans
- 1 teaspoon cinnamon
- 13 cup orange juice
- 1 teaspoon orange flower water
- 1 orange, zest of, grated
- 1 pinch salt
- 12 cup water
- 1 12 cups sugar
- 3 tablespoons honey
- 1 teaspoon orange flower water
- 1 teaspoon lemon juice
- Preheat oven to 180C.
- In mixer bowl, beat egg yolks until thick and lemon-colored.
- Gradually beat in 1/2 cup sugar.
- Stir in pecans, cinnamon, orange juice, ornage flower water and zest.
- In another bowl, beat egg whites until foamy; add salt.
- Beat in remaining 1/2 cup sugar, a tablespoon at a time, to stiff peaks.
- Fold yolk mixture into whites.
- Pour into ungreased 9 x 13-inch baking pan, smoothing top.
- Bake in preheated 180C oven for 35 to 40 minutes, until golden brown and toothpick inserted in center comes out clean.
- Cool in pan on rack for 20 minutes before removing from pan.
- Syrup:.
- In saucepan, combine water, sugar, honey orange flower water & lemon juice.
- Bring to a boil & cook until syrup thickens, about 20 minutes .Let cool slightly.
- Poke a few holes in the cake with a toothpick and pour hot syrup over cake.
- Let cool in pan.
- Cover and refrigerate leftover cake.
range eggs, sugar, ground pecans, cinnamon, orange juice, orange flower, orange, salt, water, sugar, honey, orange flower, lemon juice
Taken from www.food.com/recipe/delicious-middle-eastern-pecan-cake-289042 (may not work)