Oct 03

Maple Pecan Cake

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.

pecancake
Maple Pecan Cake
Posted October 3, 2010 by Leah in Posted In:

Cuisines:
Details
  • Prep Time:
    15 min
  • Cook Time:
    60 min
  • Ready Time:
    1 h, 15 min

Ingredients

  • 90 grams Butter
  • 100 grams Brown Sugar
  • 2 tablespoons Maple syrup
  • 1 cup chopped pecans
  • 125 grams Butter
  • 150 grams Brown Sugar
  • 2 Eggs
  • 1 cup SR flour
  • 1/2 cup plain flour
  • 1/2 teaspoon Mixed spice (I just used cinnamon and nutmeg)
  • 1/2 cup sour cream
  • 2 tablespoons Maple syrup

Directions

  1. Preheat oven to 180 *.
  2. Grease and line a loaf tin.
  3. Make the topping first by beating 90g of butter, 1/2 cup of brown sugar and 2 tbs of maple syrup until smooth.
  4. Spread the topping over the base of the pan.
  5. Sprinkle with chopped pecans.
  6. Make the cake by beating everything else together on a low speed until combined.
  7. Then beat on a medium speed until the mixture is smooth.
  8. Pour the mixture over the topping and bake for about an hour.
  9. Stand for 10 minutes before turning out onto a wire rack to cool.
  10. Best served fresh and warm.
03.10.10 | Of: , , , , | In: Food | 2 comments

Mar 11

German Love Cake

We’re celebrating an engagement around these parts, so I whipped up this German Love Cake.  The recipe is very simple, and very rich.

I first tried this cake at a friend’s wedding a few years ago and was hooked.  I requested the recipe and have finally gotten around to making it!

This is a lovely cake to share with family and friends when celebrating something special – as the name would suggest.  I recommend serving with a little bit of ice cream or freshly whipped cream to cut through the richness of the cake.  However, it is also very enjoyable on its own.

lovecake
German Love Cake
Posted March 11, 2010 by Leah in Posted In:
Apparently this cake will improve over several days (although we ate it on the day I made it). Don't put the cake in the fridge as it will harden up and resemble a rock! This cake is very rich and very decadent - it's for special occasions and is in no way a health food!

Cuisines:
Details
  • Prep Time:
    15 min
  • Cook Time:
    30 min
  • Ready Time:
    45 min

Ingredients

  • 300 grams butter
  • 200 grams sugar
  • 300 grams ground nuts
  • 200 grams plain flour
  • 150 grams dark chocolate chpoped finely
  • 1 tbsp cocoa
  • 1 egg
  • 1 tsp lemon zest
  • 1 tsp cinnamon powder
  • 1 Small jar of jam (I used blackberry)

Directions

  1. Line a baking tin with baking paper.  I used a large round cake tin.
  2. Cream the butter and sugar until smooth.
  3. Stir in the remaining ingredients except the jam.
  4. Divide the dough about 60% to 40%.
  5. Fill the tin with 60% of the dough and smooth the top.
  6. Top with the jam and spread evenly over the top.
  7. Cover using the remaining dough.  I rolled out large strips and made a grid pattern.
  8. Bake for 30 minutes at 180* or until a skewer comes out clean.  Let rest before serving.
11.03.10 | Of: , | In: Food | One comment