About this recipe:This cake takes a little time to make, but the results are really worth it. A rich and buttery cake is made from ground pecans and crushed digestives, baked, then filled and topped with a caramel icing.
170g digestive biscuit crumbs
65g ground pecans
60g plain flour
2 teaspoons baking powder
1/4 teaspoon salt
225g unsalted butter, softened
220g light brown soft sugar
3 egg yolks, room temperature
2 teaspoons vanilla extract
250ml milk, lukewarm
3 egg whites, room temperature
4 tablespoons caster sugar
2 tablespoons caster sugar
340g unsalted butter, softened and divided
110g dark dark brown soft sugar
125ml double cream
90g icing sugar
60g chopped pecans
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Grease and line two 23cm round cake tins with baking parchment.
Combine the biscuit crumbs, 65g ground pecans, flour, baking powder and salt.
In a large bowl, cream the butter and the light dark brown soft sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
Beat the egg whites in a bowl until foamy. Add 4 tablespoons sugar slowly and beat to soft peaks. Fold into the crumb batter and pour into the tins.
Bake for 25 minutes or until a skewer comes out clean. Cool in the tins on a rack about 10 minutes, then invert and cool completely.
To make the icing, heat 2 tablespoon sugar in a saucepan over medium heat until it turns golden. Remove from heat and add 60g of the butter; swirl. Whisk in the dark brown soft sugar and place back on the heat. Bring to the boil, stirring constantly. Add the cream and bring back to the boil. Boil for 1 minute and remove caramel from heat.
Place icing sugar in a large bowl and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining butter, 15g at a time. Beat until smooth and chill icing until ready to ice the cake. Ice the cake and press the pecans into the sides.