Marbled, Sticky-top Pecan Cake2012-06-25
- Skill Level: Hard
A great cake which really goes well with a hot cup of coffee
Cut into 9 squares
- 175g (6oz) unsalted butter
- 175g (6oz) caster sugar
- 3 medium eggs
- 175g (6oz) self-raising flour
- 60g (2oz) ground almonds
- 200g (7oz) shelled pecan halves
- 60g (2oz) unsalted butter, melted
- 30g (1oz) soft, dark brown sugar
- 8 tbsp. maple syrup
- 20cm (8in) square, non-stick cake tin
- Set the oven to moderately hot, Gas Mark 5 or 190°C/375°F.
- Put the butter and caster sugar into a bowl and beat well until light and fluffy, then gradually beat in the eggs. Fold in the flour and ground almonds and set aside.
- Reserving the best for the top, put 100g (3½oz) of the pecan nuts into a food processor with the melted butter, dark brown sugar and 4 tbsp of maple syrup, and blend to a smooth paste.
- Place alternate spoonfuls of the creamed mixture and the pecan paste into the cake tin. Carefully drag a skewer through the mixtures to create a marble effect. Smooth the top. Arrange the remaining pecans, in diagonal lines, on top.
- Bake the cake in the centre of the oven for 35-40 minutes, or until firm to touch, and a skewer, when inserted into the centre, comes out clean.
- Allow the cake to cool in the tin for 1 hour, and then carefully turn it out onto a wire rack. Bring the remaining maple syrup to the boil and brush or spoon it over the top of the cake. When well cooled, cut into squares or slices.
- Allow the cake to cool, and then wrap in foil or place in a rigid container and freeze. Thaw at room temperature for 3-4 hours.