Pumpkin Pecan Torta (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 8 |
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Ingredients:
6 tablespoons flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
4 eggs, separated |
2/3 cup sugar |
1 cup solid pack canned pumpkin |
1/2 teaspoon vanilla extract |
1/2 cup ground pecans |
Directions:
1. Preheat oven to 350 degrees. Butter and flour a 9- inch spring form pan. In a bowl combine flour, baking powder, cinnamon, and cloves. In another bowl, beat egg whites until foamy, add in 3 tablespoons sugar; beat until stiff peaks form. In a large bowl, beat egg yolks with the remaining sugar until pale, about 1 minute. Add pumpkin and vanilla and beat until well blended. Stir in flour mixture. Fold in egg whites and pecans. Pour into the prepared pan. Bake for 40 - 50 minutes, let cool 10 minutes, and remove from pan. Serve each slice with whipped cream, mint, candied pecans, or powdered sugar.
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