Toasted Pecan Torte with Butterscotch Pecan Topping - Rancho Pecana
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Toasted Pecan Torte with Butterscotch Pecan Topping

This torte recipe is filled with flavors such as pecans and butterscotch which makes a perfect dessert recipe. Don’t let the name fool you and think it is too hard to recreate. Try this recipe out and step up your dessert skills.

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Pecan Fudge

Yield: About 8 servings

Prep time: Approx. 45 minutes

Total Time: 3 hrs

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List of Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 5 cups @RanchoPecana pecan halves
  • 2 and 1/4 tsps baking power
  • 1 and 3/4 tsps salt divided
  • 1 cup (2 sticks) unsalted butter, room temperature, divided
  • 1 cup granulated sugar
  • 1 Tbsp orange zest
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 4 Tbsp rum divided
  • 1/2 cup dark brown sugar packed
  • 1 and 1/2 cups heavy cream chilled

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Directions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9″ or 10″ springform pan and set aside.
  2. Place the pecans in a single layer on a rimmed baking sheet. Bake in your preheated oven for 12-15 minutes. Remove the pan from the oven and cool.
  3. In a food processor, pulse together the flour, 3  toasted pecans, baking powder, and salt. Set aside.
  4. In the bowl, cream together 3/4 cup (1 and 1/2 sticks) of the butter, sugar, and orange zest on medium speed for about 4-5 minutes until light and fluffy. Add the egg and egg yolk and continue to mix for another minute. —-Add in 3 Tablespoons of the rum. Stop the mixer and add in the dry ingredients. Mix on low until everything just comes together.
  5. Transfer the batter to your prepared springform pan. Bake in your preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean. The torte should be golden brown. Allow the torte to cool.
  6. -Meanwhile, make the butterscotch topping. In a small saucepan over medium heat, mix the brown sugar, 1/2 cup of the cream, the remaining 1/4 cup (1/2 stick) of butter, and remaining 1 Tablespoon of rum to a boil. Stir often and continue heating until the mixture thickens, about 3 minutes. Remove the pan from the heat and stir in the remaining 3/4 teaspoon salt. Then fold in the remaining 2 cups of toasted pecans and stir until the mixture has cooled down but is still spreadable.
  7. Top the torte with the butterscotch pecan mixture. Make whipped cream with the remaining cream by whipping the 1 cup of heavy cream in a large bowl . Top with whipped cream if desired.
  8. Refrigerate for 3-4 hours until firm. Before cutting into pieces, allow to come to room temperature.⁠⁠

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Did you make this recipe?

Thank you for the recipe Eva Bakes

Tag @ranchopecana on Instagram and hashtag it #PecanCravers 

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