Recipe
Ingredients
- 6 large eggs, separated
- 1 medium orange
- 1 cup sugar
- 1 cup pecan meal (finely ground pecans)
- ½ cup bread crumbs (gluten free if desired)
Instructions
- Preheat oven to 350℉. Cover the outside bottom of an 8 inch springform pan with aluminum foil (to catch any leaks) and set on a baking sheet. Alternatively you can line a loaf pan with aluminum foil with 2 inches extra foil to ease removal.
- Separate eggs into two mixing bowls. Grate the zest from the orange and juice it.6 large eggs, separated, 1 medium orange
- Beat egg yolks, add sugar gradually and continue beating until creamy. Mix in pecan meal, bread crumbs, orange juice and zest.1 cup sugar, 1 cup pecan meal, ½ cup bread crumbs
- Beat egg whites until stiff, but not dry. When you remove the beaters the peak should stand up straight and not fall over.
- GENTLY fold egg whites into the pecan meal batter. Pour into pan
- Bake for 35-40 minutes until center is completely set. Allow to cool in the pan
- Remove from pan and top with whipped cream, orange curd or powdered sugar. The cake can be cut into layers if desired.