An interesting flourless cake recipe that uses ground pecans. Simply delicious! Sprinkle the finished cake with a little powdered sugar or ice it with whipped cream mixed with a little coffee.

Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 10 inch tube pan with parchment paper (do not grease the paper). Separate eggs while cold, but let them come to room temperature before making the cake.

    Advertisement
  • In a large mixing bowl, beat egg yolks until very thick and lemon colored. In another bowl, beat egg whites and salt until foamy. Gradually add sifted powdered sugar to egg whites and continue to beat until stiff, but not dry. Fold 1/3 of the whites into the yolks, then fold in the remaining whites. Gently fold ground pecans into egg mixture.

  • Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a cake tester comes out clean and the top of the cake is light brown. Remove from oven and invert pan to cool. Cool cake completely before removing from pan.

Cook's Note:

The pecans must be ground fine, not chopped (this becomes the "flour"). Approximately 6 cups of shelled ground pecans will yield 3 cups ground. Ground nuts cannot be frozen.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

291.5 calories; 7 g protein; 31.1 g carbohydrates; 175.6 mg cholesterol; 137.7 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2003
I made this for my father-in-law and I was surprised how well it turned out. I just couldn't believe this "no flour" cake. It was very good but you really need to like pecans!!! Read More
(15)

Most helpful critical review

Rating: 2 stars
11/25/2003
This was okay but nothing to write home about. I wouldn't make it again but everyone ate it. Too much trouble for not a very tasty cake. The information at the top of the recipe is incorrect--ground nuts freeze very well. So does the cake if you can't finish it in a reasonable amount of time. Read More
(9)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/08/2003
I made this for my father-in-law and I was surprised how well it turned out. I just couldn't believe this "no flour" cake. It was very good but you really need to like pecans!!! Read More
(15)
Rating: 5 stars
03/30/2008
My husband and I love this recipe. We ate 1/2 of the cake in the first day. It seems to be full of protein with all the eggs and nuts and not many carbohydrates similar to angel food cake. We put strawberries on it and that was great also. Try it for a light summer dessert. Read More
(11)
Rating: 2 stars
11/25/2003
This was okay but nothing to write home about. I wouldn't make it again but everyone ate it. Too much trouble for not a very tasty cake. The information at the top of the recipe is incorrect--ground nuts freeze very well. So does the cake if you can't finish it in a reasonable amount of time. Read More
(9)
Advertisement
Rating: 4 stars
09/13/2011
this cake is great! i used a 9x13 inch pan instead and it only took 30 min in the oven (still at 350). my only problem with this cake is that i cant find aa good icing for it... maybe some kind of maple frosting would be good? Read More
(3)