Pecan Nut Cake
This cake is super moist and can be served as a dessert with some whipped cream
Makes enough for: 1 cake
Ingredients
For the brown butter batter
- 113 g salted butter
- 105 g coconut sugar
- 5 mls vanilla extract
- 1 egg, lightly beaten
- 45 g flour
For the cake batter
- 130 g coconut sugar
- 113 g salted butter, softened
- 1 egg
- 2.5 mls vanilla extract
- 155 g flour
- 3.75 mls baking powder
- 105 g pecan nuts, toasted and roughly chopped, divided
Method
For the brown butter batter
- Place the butter into a sauce pan and melt over a medium temperature, stirring occasionally
- Leave the butter to foam and then brown before transferring to a medium sized mixing bowl
- Leave to cool slightly before adding the coconut sugar, vanilla and the egg
- Whisk using a hand mixer until ribbon stage
- Fold in the flour and set aside
For the cake batter
- Preheat the oven to 180˚ Celsius
- Place the sugar and butter into a stand mixing bowl and cream together, scraping down the sides as necessary
- Add the egg and vanilla and mix until completely combined
- Place the flour and baking powder into a mixing bowl and gently whisk to combine
- Add a tablespoon at a time to the stand mixer while beating on a slow speed, until completely incorporated
- Add 55 g of the pecans and fold into the batter
- Then pour in the brown batter and swirl to combine – you don’t want to mix it in completely
- Pour the batter into a brownie tin that has been sprayed with baking spray
- Scatter the rest of the pecans on top of the batter and place the tin into the oven
- Place into the oven and bake for 35 minutes
- Remove from the oven and leave to cool in the tin for 5 minutes before carefully turning out onto a wire rack to cool completely
- Serve as is, or with whipped cream for a decadent dessert