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

1. Preheat oven to 180C.
2. In mixer bowl, beat egg yolks until thick and lemon-colored.
3. Gradually beat in 1/2 cup sugar.
4. Stir in pecans, cinnamon, orange juice, ornage flower water and zest.
5. In another bowl, beat egg whites until foamy; add salt.
6. Beat in remaining 1/2 cup sugar, a tablespoon at a time, to stiff peaks.
7. Fold yolk mixture into whites.
8. Pour into ungreased 9 x 13-inch baking pan, smoothing top.
9. Bake in preheated 180C oven for 35 to 40 minutes, until golden brown and toothpick inserted in center comes out clean.
10. Cool in pan on rack for 20 minutes before removing from pan.
11. Syrup:.
12. In saucepan, combine water, sugar, honey orange flower water & lemon juice.
13. Bring to a boil & cook until syrup thickens, about 20 minutes .Let cool slightly.
14. Poke a few holes in the cake with a toothpick and pour hot syrup over cake.
15. Let cool in pan.
16. 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)