Sunday, September 19, 2004

Flourless Honey Pecan Cake

My gluten-free, three-ingredient Rosh HaShana dessert worked out, and now that I'm not starving, I can share the recipe. It's good for Passover, too.

3 eggs, separated
3/4 cup honey
12 oz. pecans, finely ground

Preheat oven to 350 degrees. Grease an 8-inch pan (nonstick spray is perfect) and sprinkle with corn starch, potato starch, or confectioners' sugar. Set aside.

Beat egg whites until they form soft peaks. In a separate bowl, combine yolks, honey, and pecans. Fold in whites. Pour into prepared pan.

Bake in preheated oven about 40 minutes, or until golden brown and firm. Cool before removing from pan.

1 comment:

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