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Coffeecake: Honey Pecan Swirled Coffeecake

Source of Recipe

honey.com


List of Ingredients

1-1/4 cups honey, divided
1 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup (3 oz.) semi-sweet chocolate chips
2 Tablespoons unsweetened cocoa powder
6 eggs, separated
3/4 cup matzo meal
6 Tablespoons potato starch
1/2 teaspoon salt


Recipe

In a medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder. In separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch and salt. In small bowl, beat egg whites until soft peaks form. Fold 1/4 of whites into egg yolk mixture. Mix egg yolk mixture back into remaining egg whites. Spread 1/3 of batter in greased 9-inch springform pan. Spoon half of pecan mixture on top. Repeat with remaining batter and pecan mixture. With spoon, gently swirl filling into batter. Bake at 325°F for 45 minutes, or until cake starts to pull from side of pan and toothpick inserted near center comes out clean. Cool 10 minutes; remove cake from pan and cool on wire rack. Serve warm or at room temperature.

*Strictly kosher kitchens should be sure to use certified kosher for Passover products.