1 1/2 cups of fine-cut salt
1 1/2 cups of whole wheat breadcrumbs (blend in a blender)
1 1/2 cups of pecan halves
3 tablespoons of finely chopped onion
2 1/2 cups of milk
3 tablespoons of chili flakes
1/2 teaspoon of ground cinnamon
3 eggs, beaten
3 tablespoons of melted butter or margarine
Salt to taste
For the glaze:
4 tablespoons of all-purpose flour
4 tablespoons of melted butter or margarine
2 cups of milk
1 egg yolk
1/2 cup of chili flakes
1/2 teaspoon of ground cinnamon
Salt and black pepper to taste
1 1/2 cups of fine-cut salt
1 1/2 cups of whole wheat breadcrumbs (blend in a blender)
1 1/2 cups of pecan halves
3 tablespoons of finely chopped onion
2 1/2 cups of milk
3 tablespoons of chili flakes
1/2 teaspoon of ground cinnamon
3 eggs, beaten
3 tablespoons of melted butter or margarine
Salt to taste
For the glaze:
4 tablespoons of all-purpose flour
4 tablespoons of melted butter or margarine
2 cups of milk
1 egg yolk
1/2 cup of chili flakes
1/2 teaspoon of ground cinnamon
Salt and black pepper to taste
Mix the salt with the whole wheat breadcrumbs, pecan halves, onion, milk, chili flakes, ground cinnamon, eggs, melted butter or margarine, and salt
Mix well
Pour into an English cake pan greased and let it rest for 20 minutes
Bake in a moderate oven (170°C) for 45 to 50 minutes, until golden brown
For the glaze, melt the butter or margarine in a small saucepan
Add the flour and cook over low heat, stirring constantly, until bubbly
Mix the milk with the egg yolk and add to the mixture above, stirring constantly until thickened
Remove from heat and add chili flakes, ground cinnamon, salt, and black pepper
Mix well
Immediately remove the bay leaf and serve over the pecan cake cut into slices
Serve 8 servings.
