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- 7 eggs, separated
- 1 ½ cup ground raw pecans
- 1 cup date sugar
- 2 tsp potassium baking powder
- 1 cup raw heavy cream
- Small amount maple syrup, honey, or other sweetener
- Maple flavoring (read label carefully for undesirable ingredients)
Oil 10×15″ pan, line with wax or parchment paper.
Beat yolks till light.
Add date sugar.
Beat egg whites till stiff, adding baking powder.
Fold yolks, whites, and ground pecans together and spread in pan.
Bake 15-20 minutes at 350 degrees.
Cool cake in pan. If cake is to be rolled, cover with damp towel and refrigerate till thoroughly chilled.
Whip cream with flavoring and sweetener (if desired) .
Spread whipped cream on cake and cut into squares. If cake is to be rolled, peel paper loose, spread whipped cream, then roll loosely.
Published in the PPNF Membership Bulletin
Fall 1981 | Volume 6, Number 3
Copyright © 1981 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide