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. ---------------------------------------------------------------------------
Nutrition
Ingredients
