If you ever want to give me a gift (unlikely though that might be!) a surefire winner is always a cookbook. However, my bookshelf might have other ideas…
This recipe is adapted from a cute book J’s parents gave me after a recent trip to the Northern Territory: “Scrumptious Recipes from The Beanie Festival Teashop”.
It contains classic recipes, most of which are cakes, slices or pies and all of which look delicious. This one is really delicious.
I adapted this from the original recipe, which used cashew nuts. Pecans are one of my favourite nuts; they are grown in Australia and are in season at the moment. I think the marriage of pecans and maple syrup works wonderfully well.
The other beauty of this recipe is it’s very simple; there are really only two steps. You will need a set of electric beaters.
The cake is wonderful served warm (but not fresh from the oven, as the sugar will be exceptionally hot!) with a dollop of icecream. It makes a lot of cake – so I recommend making it when you’re having friends over if you like being able to see your toes past your stomach.
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