Pecan Cake With Cajeta

Recipe by Jane Milton from her book Mexican; Healthy Ways With a Favorite Cuisine .  This is another example of a Mexican recipe influenced by the French immigrants. Traditionally this single layer, frostless cake is served with cajeta (caramel sauce) but it works equally as well with creme fraiche.

mexican by jane milton

Serves: 8 - 10

1 cup pecans
1/2 cup butter, softened
1/2 cup light brown sugar
1 teaspoon Mexican vanilla extract
4 large eggs, separated
3/4 cup all-purpose flour
pinch of salt
12 whole pecans, to decorate
cajeta or creme fraiche

For Drizzling
1/4 cup butter
scant 1/2 cup honey

Preheat oven to 350 degrees

Grease an 8" round spring-form cake pan.

Toast the pecans in a dry frying pan for 5 minutes shaking frequently.  Grind finely in blender or small food processor.  (I like to use my mini food processor for these tasks).  Place the ground pecans in a bowl.

Cream the butter with the sugar in a mixing bow, then beat in the vanilla and egg yolks.

Add the flour to the ground nuts and mix well.  Whisk the egg whites with the salt in a grease-free bowl until soft peaks form. (If the bowl has any oily residue it will deflate the egg whites).  Fold the whites into the butter mixture, then gently fold in the flour and nut mixture.  Spoon the mixture  into the prepared cake pan and bake for 30 minutes or until skewer inserted in the center come comes out clean.  Cool the cake in the pan for 5 minutes then remove the sides of the pan.  Stand the cake on a wire rack until cool.

Remove the cake from the bottom of the pan if necessary then return it to the rack and arrange the pecans on top.  Transfer to a plate.  Melt the butter in a small pan, add the honey and bring to a boil, stirring.  Lower the heat and simmer for 3 minutes.  Pour on the cake.

Serve with cajeta, whipped cream or crème fraiche..

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