Delectable Pecan Cake

    Delectable Pecan Cake


    11 people made this

    About this recipe: This is a very rich and highly indulgent 3-layer cake. Chopped pecans are folded into the sponge cake batter before being baked. The cake is then assembled with a sweet and creamy filling.

    Makes: 1 3 layer 23cm cake

    • 220g pecans, chopped
    • 115g unsalted butter, softened
    • 100g margarine
    • 400g caster sugar
    • 5 egg yolks
    • 1 tablespoon vanilla extract
    • 250ml buttermilk
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 110g pecans, chopped
    • 5 egg whites
    • 175ml golden syrup
    • 110g dark brown soft sugar
    • 5 tablespoons cornflour
    • 4 egg yolks
    • 350ml single cream
    • 175ml golden syrup
    • 1/8 teaspoon salt
    • 50g unsalted butter
    • 1 teaspoon vanilla extract

    Prep:1hr  ›  Cook:1hr  ›  Extra time:3hr chilling  ›  Ready in:5hr 

    1. Preheat oven to 180 C / Gas 4. Generously butter three 23cm tins. Divide 220g chopped pecans evenly between the tins. Shake to coat bottoms and sides of tins.
    2. In a large bowl, cream together 115g butter, margarine and 400g sugar until light and fluffy. Beat in the yolks one at a time, then stir in 1 teaspoon vanilla. Combine the flour and bicarbonate of soda and beat into creamed mixture alternately with the buttermilk. Stir in 110g chopped pecans.
    3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter equally into prepared tins.
    4. Bake in the preheated oven for 25 to 30 minutes or until a cocktail stick inserted into the centre of the cake comes out clean. Cool in tins on wire racks 10 minutes. Invert layers onto wire racks lined with greaseproof paper. Brush tops and sides of cake layers with 175ml golden syrup and cool completely.
    5. Make the Filling: In a large saucepan, combine 110g dark brown soft sugar and cornflour. Stir in 4 egg yolks, single cream, 175ml golden syrup and salt. Bring mixture to the boil over medium heat. Continue boiling, whisking constantly for 1 minute or until thickened. Remove from heat. Whisk in butter and vanilla. Chill.
    6. Assemble the cake: Place first layer on serving plate, pecan side up. Spread with half of the filling. Place second layer, pecan side up, on filling. Spread with remaining filling. Top with remaining cake layer, pecan side up.

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