Persian Pecan Torte



8 eggs, separated
1 cup Huletts sugar, divided
1-½ cups ground pecans
1 teaspoon cinnamon
⅓ cup orange juice
Grated zest of 1 orange (optional)
Pinch salt

½ cup water
1 ½ cups sugar
3 tablespoons honey
1 teaspoon lemon juice



  1. Preheat oven to 180°C.
  2. In mixer bowl, beat egg yolks until thick and lemon-colored. Gradually beat in ½ cup sugar. Stir in pecans, cinnamon, orange juice and zest (optional).
  3. In another bowl, beat egg whites until foamy; add salt. Beat in remaining ½ cup sugar, a tablespoon at a time, to stiff peaks.
  4. Fold yolk mixture into whites. Pour into ungreased 9 x 33cm baking pan, smoothing top. Bake in preheated 180°C oven for 35 to 40 minutes, until golden brown and tester inserted in center comes out clean.
  5. Cool in pan on rack. Serve plain with strawberries or soaked with syrup. Cover and refrigerate leftover cake


  1. In saucepan, combine water, sugar, honey and lemon juice.
  2. Bring to a boil; cook until syrup thickens, about 20 minutes .Let cool slightly.
  3. Pour hot syrup over cake. Let cool in pan.