Ingredients

The following ingredients have 16 Servings
  • 200 g / 1 1/2 cup pecans
  • 100 g / 1 cup almond flour ((to my UK readers - ground almonds work well here))
  • 50 g / 1/4 cup butter
  • 3 tbsp granulated erythritol
  • 1 tbsp ground ginger
  • 1 tbsp cinnamon
  • pinch of ground cloves
  • 1/2 tsp nutmeg
  • 3 cardamom seeds (husks removed)
  • 6 eggs
  • 600 g / 21 oz cream cheese (full fat )
  • 120 ml / 1/2 cup double/heavy cream
  • 2-3 tbsp brandy
  • zest of 1 1/2 oranges (finely grated)
  • 1 tbsp orange essence
  • 100 g / 1/2 cup powdered erythritol
  • fresh orange slices (to decorate)
  • dried orange slices (to decorate)

Instruction

  • Optional: To make the dried orange slices, heat the oven to 90 degrees Celsius. Thinly slice 2 oranges, remove any seeds and lay out on a baking sheet. Sprinkle with 1 tbsp granulated erythritol such as Sukrin Gold and 1 tbsp cinnamon or mixed spice. Bake for ca 2 hours or until dried out and crisp. This can be done 1-2 days in advance.
  • For the cake: Preheat the oven to 160 degrees Celsius. Line the base of a springform tin (20-24 cm diameter) with baking paper and grease the sides.
  • Grind the pecans in a food processor. Melt the butter and mix the pecans, almond flour or ground almonds, butter, 3 tbsp granulated erythritol and spices (ginger, cinnamon, cloves, nutmeg, cardamom seeds). If you do not have those exact spices, try using some pumpkin spice or mixed spice - they normally include ginger and cinnamon. This idea is to get a wintery vibe for the base.
  • Press firmly into the base of the springform. This can be done with your fingers or the back of a spoon. Refrigerate for 15 minutes.
  • Beat the eggs until creamy and fluffy. Add the cream cheese, double cream, sweetener, brandy, orange essence and orange zest and mix until combined.
  • Pour the mixture onto the cake base. Place in the oven over an oven proof bowl filled 2 cm high with just boiled water. Bake for 1 hour 15 minutes until just set and slightly browned on top.
  • Let the cake cool completely in the tin. Remove from the springform and store in the fridge until ready to serve.
  • Before serving, decorate with some more orange zest and the dried orange slices. This way they stay nice and crisp.