2021-02SFC  Edible Austin Leaderboard

Pecan Sandie Mysore Cake


Courtesy of Deepa Shridhar, Puli-Ra • Makes 1 cake


Pecan Sandie Mysore Cake


For 1 Batch(es)


  • 1 cup(s) butter, softened
  • 1 cup(s) ghee, room temperature
  • 2/3 cup(s) jaggery or cane sugar
  • 1 egg(s)
  • 2 tablespoons water
  • 1 teaspoon(s) baking powder
  • 3 cups flour
  • 2 cups chopped pecans
  • 1 tablespoon(s) ground cardamom
  • 1 teaspoon(s) salt
  • 1/2 cup(s) port, seperated (I prefer The Austin Winery’s Lone Cloud port)
  • 13 ounces canned coconut cream
  • 1/2 cup(s) honeycomb
  • Edible flowers

Pecan Sandie Mysore Cake Directions

  1. Preheat your oven to 300°. Line a circular 8-inch cake pan with parchment and grease.
  2. In a mixer, cream the butter, ghee, sugar, egg and water. Add the baking powder and flour slowly, then the pecans and cardamom. Let it all homogenize.
  3. Pour batter into the pan and sprinkle with salt. Bake for 60–70 minutes.
  4. Once the cake is removed from the oven and is still hot, add ¹/3 cup of the port to the cake and let it soak in.
  5. To make the coconut whipped cream, whisk the coconut cream until stiff peaks form. Top the cake with whipped cream, and drape the honeycomb and flowers on top.
  6. Pour the rest of the port on top. With a butane torch, carefully torch the honey, letting it brown and melt into the cream. Serve immediately.

Recipe notes

I love setting things on fire; that’s a fact. The holidays are a perfect excuse to do just that.

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