Honey Pecan Swirled Coffee Cake

Recipe Ingredients

1 1/4 cups	296ml	Honey - divided
1 cup	146g / 5.1oz	Chopped toasted pecans
1/2 cup	46g / 1.6oz	Dried cranberries
1/2 cup	55g / 1.9oz	Semi-sweet chocolate chips - (3 oz)
2 tablespoons	30ml	Unsweetened cocoa powder
6		Eggs - separated
3/4 cup	177ml	Matzo meal
6 tablespoons	90ml	Potato starch
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

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 degrees 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.

This recipe yields 8 servings.

Source:
National Honey Board at http://www.honey.com

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