Orange Pecan Cake


Orange Pecan Cake


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  • 1 1/2 cups chopped pecans
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 4 large eggs
  • 1 1/2 cup sugar
  • 1/2 cup fresh orange juice
  • 1 teaspoon grated orange zest
  • 1/2 cup Sparrow Lane Extra Virgin Olive Oil
  • Powered sugar, to top
  • Whipped Cream:
  • 1 cup chilled heavy whipping cream
  • 2 tablespoon of powdered sugar
  • 1 tablespoon finely grated orange zest
  • 2 teaspoons fresh orange juice


  1. Preheat oven to 350 degrees. Spray a 9-inch diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
  2. Grind pecans in processor using pulse button until finely ground, but not powdery.
  3. Combine ground pecans, flour and baking powder in medium bowl. Set aside.
  4. Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar beating until light, thick and a pale yellow color (4 minutes).
  5. Gradually add pecan flour mixture, and then add orange juice, orange zest and olive oil – beating until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheets and bake until tester inserted into center comes out clean – about 1 hour. Cool cake completely in pan on rack.
  6. Release pan side, carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar on top of cake and serve with fresh orange whipped cream on top or on side.
  7. Whipped Cream:
  8. Combine all ingredients in medium bowl. With electric mixer beat to soft peaks. Whipped Cream can be made 3 hours ahead. Cover and chill. Whisk before using.

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