Pecan Sandie Mysore Cake
Ingredients
- 1 cup butter softened
- 1 cup ghee room temperature
- 2/3 cup jaggery or cane sugar
- 1 egg
- 2 tablespoons water
- 1 teaspoon baking powder
- 3 cups flour
- 2 cups chopped pecans
- 1 tablespoon ground cardamom
- 1 teaspoon salt
- 1/2 cup port seperated (I prefer The Austin Winery’s Lone Cloud port)
- 13 ounces canned coconut cream
- 1/2 cup honeycomb
- Edible flowers
Instructions
- Preheat your oven to 300°. Line a circular 8-inch cake pan with parchment and grease.
- In a mixer, cream the butter, ghee, sugar, egg and water. Add the baking powder and flour slowly, then the pecans and cardamom. Let it all homogenize.
- Pour batter into the pan and sprinkle with salt. Bake for 60–70 minutes.
- Once the cake is removed from the oven and is still hot, add ¹/3 cup of the port to the cake and let it soak in.
- To make the coconut whipped cream, whisk the coconut cream until stiff peaks form. Top the cake with whipped cream, and drape the honeycomb and flowers on top.
- Pour the rest of the port on top. With a butane torch, carefully torch the honey, letting it brown and melt into the cream. Serve immediately.
Notes
I love setting things on fire; that’s a fact. The holidays are a perfect excuse to do just that.
