Pecan squares

Ingredients:

Cake

• 600 g unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 3/4 tsp vanilla extract
• 4.5 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon salt

Topping

• 450 g unsalted butter
• 1 tbsp. honey
• 3 cups firmly packed light brown sugar
• 1 tsp. grated lemon zest
• 1 tsp. grated orange zest
• 1/4 cup heavy cream
• 900 gr. pecans, coarsely chopped

Preparation:

1. Preheat oven to 175°C.
2. Cake:
   
   In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla extract and mix well. Sift together the flour, baking powder, and salt. Using the mixer on low speed, beat the dry ingredients into the dough.
3. Place the dough in a clean 45 x 30 x 3 cm (18 x 12 x 1.25 in) pan and press evenly into the bottom and sides, creating a rim. It will be very sticky; dust the dough and your hands with flour. Bake for 15 minutes, until the crust is set but not browned. Let cool.
4. In a large, heavy-bottomed saucepan, combine the butter, honey, brown sugar, and zest. Cook over low heat until the butter melts, stirring with a wooden spoon. Raise the heat and simmer for 3 minutes.
5. Remove the pan from the heat. Stir in the heavy cream and pecans. Spread the filling over the crust, making sure it doesn't ooze between the crust and the pan. Bake for 25-30 minutes, until the filling is set. Remove from the oven and let cool.
6. Wrap in plastic wrap and refrigerate until the filling is completely set. Slice the pie into bars and serve.