Makes 1 cake
¾ cup plain yogurt
1½ cups sugar
4 extra large eggs
1½ cups all-purpose flour
¾ cup Oliver Farm pecan flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract
¾ cup Oliver Farm pecan oil
Powdered sugar for dusting
Quick strawberry sauce and chantilly cream for serving (recipes follow)
- Heat oven to 350 degrees (325 degrees if using convection). Spray a 10-inch cake pan with nonstick spray and line the bottom with parchment paper.
- Combine yogurt, sugar, and eggs, stirring until well blended. Add all-purpose flour, pecan flour, baking powder, salt, and vanilla and mix until just combined. Add oil and stir well. (It might appear to separate, but keep stirring until it’s smooth.)
- Pour batter into prepared pan. Bake, rotating cake halfway through baking time, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean, about 40 minutes (20 or so minutes if using convection). Be careful not to overbake.
- Cool cake on a wire rack for 10 minutes, then turn it out of the pan onto the rack. Allow cake to cool completely. Dust with powdered sugar before serving.
Quick Strawberry Sauce
2 cups strawberries
1 cup sugar
- Wash strawberries and cut off stems. Cut strawberries in half, or quarters for larger ones.
- Combine strawberries and sugar in a saucepot and cook over medium-high heat until strawberries soften, sugar dissolves, and the liquid becomes thick, about the consistency of maple syrup. Can use warm or allow to cool.
1 quart heavy whipping cream
4 tablespoon powdered sugar
1 tablespoon vanilla extract
Combine all ingredients in a stand mixer with a whisk attachment (or a large bowl and use a whisk) and whisk to soft peaks. To serve, slice pecan cake, drizzle quick strawberry sauce over top, and finish with a large dollop of chantilly cream.
King + Duke, Atlanta
After working on B1B bombers in the US Air Force, Chysta Poulos came to appreciate the exactitude and science of baking. She left the military and earned a culinary degree from the Art Institute of Atlanta before launching her career with Linton Hopkins at Restaurant Eugene. She was part of the team that opened Holeman & Finch and later, the H&F Bakery before moving on to 4th & Swift and later Woodfire Grill. Poulos is now pastry chef at King + Duke, working under Ford Fry. Along the way, she’s amassed accolades and awards, including being named a Rising Stars Pastry Chef and winner of Donut Showdown on the Cooking Channel.
Oliver Farm Artisan Oils
Oliver Farm Artisan Oils and flours are produced by Clay and Valerie Oliver on their century-old farm in Pitts, Georgia. They cold press the oils on the farm, and mill flour out of the remaining nuts and seeds. Sustainable and delicious, the products have won many prestigious food awards. For more, visit oliverfarm.com.
Georgia Pecans are widely grown throughout the state and enjoyed around the world. There are many varieties grown, making it easy to find the right size, flavor, and texture for any recipe. Plus, they’re packed with heart-healthy antioxidants. For more, visit georgiapecans.org.
- From Chrysta Poulos, King + Duke, Atlanta