Pumpkin pecan tort
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | tablespoon | flour |
| 1.00 | teaspoon | baking powder |
| 1.00 | teaspoon | ground cinnamon |
| ¼ | teaspoon | ground cloves |
| 4.00 | eggs; separated | |
| ⅔ | cup | sugar |
| 1.00 | cup | solid-pack canned pumpkin |
| ½ | teaspoon | vanilla extract |
| ½ | cup | ground pecans |
| 1 | === optional garnishes === | |
| 1 | whipped cream | |
| 1 | freshly-minced mint | |
| 1 | candied pecans | |
| 1 | powdered sugar | |
Directions
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 ground pecans. Pour into the prepared pan. Bake for 40 to 50 minutes, let cool 10 minutes, and remove from pan. Serve each slice with whipped cream, mint, candied pecans, or powdered sugar.
This recipe yields 8 to 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-12-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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