4 eggs, separated
1/2 c. unsalted butter, melted
1/2 tsp. vanilla
2/3 c. sugar
1/8 tsp. salt
2/3 c. pecans, finely ground
1/3 c. flour

Preheat oven to 350 degrees. Lightly butter and flour an 8 or 9-inch square baking pan. In a small bowl, beat egg yolks, butter and vanilla. Add 1/3 cup sugar and beat until thick and creamy.

In large bowl, beat egg whites (use clean beaters) with salt until frothy. Continue to beat, adding the rest of the sugar just 2 tablespoons at a time until stiff peaks form.

Fold 1/3 egg whites into the yolk mixture to lighten it, and then fold the yolk mixture back into the egg whites. Do not beat. It must remain light.

Combine nuts and flour and sift a little at a time over the egg mixture and fold it in. Continue until dry ingredients are folded in.

Pour into buttered pan and bake 30 minutes for an 8-inch pan, 25 minutes for a 9-inch pan. When done, remove and turn out of pan to cool and glaze.

HONEY GLAZE:

2 tbsp. butter
1/2 c. honey

Melt butter, add honey and bring to a boil. Reduce heat and simmer for 3 or 4 minutes. Allow to cool down. When still slightly warm, drizzle they honey over the cake and down the sides.