1/2 cup of water (120 ml)
1 1/2 cups of all-purpose flour (270 g)
6 eggs
7 cups of cooked and processed Portuguese pecans (800 g)
1/3 cup of unsalted butter, melted (65 g)
For the sauce
3 cups of orange juice (720 ml)
1 cup of water (240 ml)
1/4 cup of cornstarch (28 g)
1/2 cup of all-purpose flour (90 g)
1/4 cup of orange liqueur (60 ml)
1/2 cup of water (120 ml)
1 1/2 cups of all-purpose flour (270 g)
6 eggs
7 cups of cooked and processed Portuguese pecans (800 g)
1/3 cup of unsalted butter, melted (65 g)
For the sauce
3 cups of orange juice (720 ml)
1 cup of water (240 ml)
1/4 cup of cornstarch (28 g)
1/2 cup of all-purpose flour (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 water and flour to a boil, stirring constantly
Let it simmer for about 10 minutes or until it reaches the desired consistency
Let it cool
Add eggs, pecans, and melted butter and mix well
Pour the mixture into the prepared mold
Place the mold in a preheated oven with water bath for 40 minutes or until a toothpick inserted in the center comes out clean
Remove from the oven
Let it cool and demold
Refrigerate before serving
Prepare the sauce: In a medium saucepan, combine orange juice, water, cornstarch, and all-purpose flour
Bring to a boil over medium heat, stirring constantly, for about 8 minutes or until it thickens slightly
Remove from heat, add liqueur and stir
Refrigerate
Serve with the sauce
288 calories per serving
Note: To get 7 cups of cooked and processed pecans, you will need 2 kg of raw pecans.
