Pecan Cake

Pecan Cake - LaRomiBakery
Pecan Cake – LaRomiBakery

Fluffly, light, and full of flavor. 

Pecans lovers would not taste the pecans. If you feel super strong about no pecans, simply replace them with almonds. 

Need a parve cake: feel it with berries on top and drizzle parve chocolate. Another option would be to cover the top of the cake with chocolate, let it drip a bit, fill it with all different berries, and drizzle chocolate on top. 


Makes: 1 9-inch Cake
Prep Time: 15 Mins
Cook Time: 35 Mins


  • 200 g Pecans
  • 200 g Sugar
  • 4 eggs


  1. Preheat the oven to 350F, butter the pan and the cakering all the way to the top.
  2. Process the pecans on the food processor. Make sure you pulse several times, but do not run it all the way. You will want to have powder as in flour.
  3. Using a stand mixer with the whip attachement or a hand mixer with the whisk, whip the eggs and sugar for 10 minutes on high speed. The batter should double in size, be almost pale yellow.
  4. Pour the batter into the cake ring. Cook for 35 mins. Do not pinch it as it would break the top. Remove from the oven, cool down, and refrigerate for 12 hours before unmolding.

**TIP: Make-Ahead – The cake can be made 3 days in advance. Decorate the day that you will serve. When platting, place top down.

Pecan Cake - LaRomiBakery
Pecan Cake – LaRomiBakery

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