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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180°C. | 2. In mixer bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in pecans, cinnamon, orange juice, ornage flower water and zest. | 3. In another bowl, beat egg whites until foamy; add salt. Beat in remaining 1/2 cup sugar, a tablespoon at a time, to stiff peaks. | 4. Fold yolk mixture into whites. Pour into ungreased 9 x 13-inch baking pan, smoothing top. Bake in preheated 180°C oven for 35 to 40 minutes, until golden brown and toothpick inserted in center comes out clean. | 5. Cool in pan on rack for 20 minutes before removing from pan. | 6. Syrup:. | 7. In saucepan, combine water, sugar, honey orange flower water & lemon juice. | 8. Bring to a boil & cook until syrup thickens, about 20 minutes .Let cool slightly. | 9. Poke a few holes in the cake with a toothpick and pour hot syrup over cake. Let cool in pan. | 10. Cover and refrigerate leftover cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	8		separated	572.0	2.88	50.24	38.04
sugar	1	cup	divided	319.8	60.008	10.01	4.992
pecan	1 1/2	cups	ground	429.52	80.49600000000001	8.84	9.048
cinnamon	1	teaspoon		-	-	-	-
orange juice	1/3	cup		37.2	8.5973	0.5787	0.1653
orange flower water	1	teaspoon		-	-	-	-
orange zest	1		grated	-	-	-	-
salt	1	pinch		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
honey	3	tablespoons		-	-	-	-
orange flower water	1	teaspoon		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.