1/2 cup of water (120 ml)
1 1/2 cups of pecans, roasted and ground (270 g)
6 eggs
7 cups of cooked and mashed pecans (800 g)
1/3 cup of unsalted butter, melted (65 g)
For the syrup
3 cups of orange juice (720 ml)
1 cup of water (240 ml)
1/4 cup of cornstarch (28 g)
1/2 cup of ground pecans (90 g)
1/4 cup of orange liqueur (60 ml)
1/2 cup of water (120 ml)
1 1/2 cups of pecans, roasted and ground (270 g)
6 eggs
7 cups of cooked and mashed pecans (800 g)
1/3 cup of unsalted butter, melted (65 g)
For the syrup
3 cups of orange juice (720 ml)
1 cup of water (240 ml)
1/4 cup of cornstarch (28 g)
1/2 cup of ground pecans (90 g)
1/4 cup of orange liqueur (60 ml)
Preheat the oven to 200°C (hot)
Grease a ring mold with butter, 22.5 cm in diameter. Reserve
In a small saucepan, bring the water and pecans to a boil over medium heat, stirring occasionally
Let it simmer without stirring until the mixture reaches the desired consistency (test by dropping some of the syrup between your fingers; if it flows, it's ready)
Allow it to cool slightly
Add the eggs, mashed pecans, and melted butter
Mix well
Pour the batter into the prepared ring mold
Place the mold in a preheated oven at 200°C (hot) with water to a depth of about 1 inch
Bake for 40 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven and let it cool slightly
Unmold and refrigerate until serving
For the syrup: In a medium saucepan, combine the orange juice, water, cornstarch, and ground pecans
Bring to a boil over medium heat, stirring constantly
Reduce the heat to low and simmer for 8 minutes or until the mixture thickens slightly
Remove from the heat, add the orange liqueur, and stir well
Refrigerate until serving
Serve with the syrup
(288 calories per slice)
Note: To obtain 7 cups of cooked and mashed pecans, you will need 2 kg of raw pecans.
