4 to 5 cups of peeled and chopped pecans, without seeds and coarsely ground
1 cup of all-purpose flour
1 cup of granulated sugar
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 egg
1/4 cup of unsalted butter, softened
1/2 cup of chopped pecans or hazelnuts
1 teaspoon of vanilla extract
Confectioner's sugar for dusting
4 to 5 cups of peeled and chopped pecans, without seeds and coarsely ground
1 cup of all-purpose flour
1 cup of granulated sugar
1 teaspoon of baking soda
1 teaspoon of cinnamon
1 egg
1/4 cup of unsalted butter, softened
1/2 cup of chopped pecans or hazelnuts
1 teaspoon of vanilla extract
Confectioner's sugar for dusting
Preheat the oven to medium (170°C)
Grease a 25 cm x 11.5 cm English-style cake pan
In a medium bowl, combine the pecans with the flour and let it rest for 30 minutes to 1 hour
Sift together the all-purpose flour, baking soda, and cinnamon
Beat the egg with a fork, gradually adding the softened butter without stopping to beat
Add the dry ingredients and nuts, mixing continuously
Combine the chopped nuts and vanilla extract
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the center comes out clean
Let it cool for 10 minutes before removing from the pan
Dust with confectioner's sugar
Serve warm or at room temperature.
