Pecan and Honey Diamonds

The cake made of pecans and honey lozenges resembles shortbread cookies with a rich honey-nut filling. These little cookies won't last long, so bake a double portion!
Preheat the oven to 350 ° F. Line a 9-by-13-inch baking dish with a sheet of strong aluminum foil on the bottom and two long sides, making sure that the foil is smooth and hangs at least 4 inches from the top of the pan on both sides. Drizzle the foil with cooking spray.Prepare the cake: Combine the flour, powdered sugar, and salt in a food processor and beat once or twice. Add the butter and mix until the dough forms a lump when pressed, about 30 seconds. Sprinkle the mixture on the bottom of the mold and squeeze out an even layer, making sure that there are no cracks. Bake the cake until it is completely dry, 18 to 20 minutes. Place on a wire rack.Prepare the filling: Reduce the oven temperature to 325ºF. Combine honey, brown sugar and salt in a saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat and simmer for 2 minutes, without stirring. Add the butter and cream and simmer, stirring constantly, for 1 minute. Remove from heat; add the pecans.Spread the hot filling evenly over the cake. Spread the nuts evenly with the back of a spoon. Return the pan to the oven and bake until the filling is bubbling and lightly browned, 18 to 20 minutes. Transfer the pan to a wire rack and let cool completely. Pass a small knife between the mold and the dough from the sides without foil. Transfer the foil from the pan to a cutting board and use a serrated knife to slice 30 lozenges.