Pumpkin Pecan Tort

Recipe Ingredients

6 tablespoons	90ml	Flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
4		Eggs - separated
2/3 cup	131g / 4.6oz	Sugar
1 cup	237ml	Solid-pack canned pumpkin
1/2 teaspoon	2.5ml	Vanilla extract
1/2 cup	118ml	Ground pecans
		Optional Garnishes
		Whipped cream
		Freshly-minced mint
		Candied pecans
		Powdered sugar

Recipe Instructions

Preheat oven to 350 degrees. Butter and flour a 9-inch spring form pan.

In a bowl combine flour, baking powder, cinnamon, and cloves. In another bowl, beat egg whites until foamy, add in 3 tablespoons sugar; beat until stiff peaks form.

In a large bowl, beat egg yolks with the remaining sugar until pale, about 1 minute. Add pumpkin and vanilla and beat until well blended. Stir in flour mixture. Fold in egg whites and ground pecans. Pour into the prepared pan. Bake for 40 to 50 minutes, let cool 10 minutes, and remove from pan. Serve each slice with whipped cream, mint, candied pecans, or powdered sugar.

This recipe yields 8 to 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2211 broadcast 10-31-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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