
Pecans are definitely my favorite nuts– they have this wonderfully caramel-y flavor that adds richness to any recipe they’re a part of. Almonds are more versatile, and walnuts are cheaper, but it’s always pecans for me. Which is why, when I saw Smitten Kitchen’s recipe for a cake featuring a full pound of toasted pecans, I had to try it.
The recipe uses finely ground pecans instead of flour, with browned butter to amp up the caramel notes, and boy, is it delicious! It’s soft and moist, and intensely flavorful; the pecans add a somewhat rustic texture, but the complex flavor makes it sophisticated. I served mine with whipped cream and berries, but it would be amazing all by itself– I’ll eat mine with a nice cup of tea, but it would go equally well with a glass of dark beer, I think.
If you want to make this yourself, the two steps to watch out for are the browning of the butter– you need to be careful not to let it burn– and the whipping/folding of the egg whites to avoid deflation. The result is totally worth it.
Thanks again, Deb, for an amazing recipe!
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