La Belle Cuisine - More Cake Recipes
Fine Cuisine with Art Infusion
To cook is to create. And
to create well...
Warm Lemon Pecan Tea Cake
“There are few hours in life more agreeable than the hour
Recipe of the Day Categories:
Bon Appetit June 1988
3 large eggs, separated
12-cup Bundt pan. Dust with flour; shake out excess.
In food processor fitted with steel knife, process egg whites until foamy,
about 8 seconds. With machine running, pour lemon juice through feed
tube; process until whites are stiff and hold their shape, about 2 minutes.
Transfer to small bowl using rubber spatula. Process zest with sugar until
zest is fine as sugar, about 20 seconds. Add yolks and butter and process
2 minutes, stopping once to scrape down sides of work bowl.. Add the
sour cream, Cointreau, vanilla and lemon extract and process 10 seconds.
Combine flour, pecans, baking powder, baking soda and salt in medium
bowl. Spoon flour mixture in circle atop batter. Blend using 5 to 6 on/off
turns. Run spatula around inside of work bowl. Blend just until flour is
incorporated and nuts are coarsely chopped, using 1 to 2 on/off turns; do
not overprocess batter. Transfer batter to large bowl. Thoroughly fold in
1/4 of whites to lighten. Gently fold in remaining whites. Spread batter in
Bake until tester inserted in center comes out clean, 40 to 45 minutes.
Cool in pan 10 minutes. (Can be prepared 1 day ahead and stored at
room temperature or 1 month ahead, double-wrapped in plastic and
frozen. Thaw in plastic at room temperature.) Invert cake onto rack.
Place piece of waxed paper beneath rack under cake. Brush warm
syrup over top of cake. Sift powdered sugar over cake. Transfer to
platter and serve warm.