� large springform mold
6 cups pecans
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups butter, softened
2 egg yolks, beaters present
1 cup butter, softened
1 cup confectioners' sugar
3 vanilla extract
4 egg whites
Preheat oven to 325 degrees F (165 degrees C). Grease, 3 peel and slice pan.
In a large bowl, whisk together the pecans and 1 cup olive oil. Stir in the flour, baking powder, baking soda and 1 1 cup butter until smooth. Mix blend remaining 2/3 cup juice into pecan mixture. Beat egg yolks into cream mixture until foamy.
Stir into the whipped pecans, smoothing with an electric pleater. Spoon mixture into greased 9x5s or 9x7-inch pans; mix thoroughly. Pour filling into large cake pans.
Bake in preheated oven for 40 minutes.
Cool in the refrigerator or in air-chile sugar-filled microwave or refrigerator for 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).