Pecan Torte

A rich, unusual cake which makes a super dessert, Pecan Torte may be made with sherry or rum instead of brandy. The whipped cream may be replaced by a coffee buttercream.


6 egg yolks

6 oz. sugar

1 tablespoon coffee essence

1 teaspoon ground cinnamon

1½ oz. cup fine fresh breadcrumbs

4 oz. pecans, ground

6 egg whites

8 fl. oz. brandy

10 fl. oz. double cream , whipped until stiff with

1 tablespoon sugar

12 pecan halves

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized mixing bowl, whisk the egg yolks and sugar with a wire whisk or rotary beater until the mixture is light and fluffy.

Mix in the coffee essence, cinnamon, breadcrumbs and ground pecans.

In another medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

Using a large metal spoon, fold the egg whites into the egg yolk mixture lightly but thoroughly.

Pour the mixture into an 8-inch round cake tin. Set the tin on a baking sheet and place it in the centre of the oven. Bake for 45 minutes. Reduce the heat to very cool 275°F (Gas Mark 1, 140°C) and cook for a further 30 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Remove the tin from the oven and place it on a plate. Pour the brandy slowly over the hot cake. When all the brandy has been absorbed, allow the cake to cool completely.

When the cake is cool, remove it from the cake tin. Place the cake on a serving dish. With a flat-bladed knife, cover the top and sides of the cake with the whipped cream.

Decorate the cake with the pecan halves and serve.