Spread the pecanpie filling between the cooled layers of the cake. It has several steps to it, but you can make both the pecanpie filling and butterscotch sauce in advance
Roughly chop the remaining walnuts and pecans and sprinkle these on top. Today's recipe is adapted from a walnut cake recipe I found in the Greek chapter of the book, and I have posted it with Valentine's Day in mind
To make the pastry, sift the cake flour and salt together. Allow to cool until the pie is set. 140 g cake flour. 125 g unbroken pecan halves. Roll out the pastry and line a greased 23 cm loose-bottomed pie dish. 140 g cake flour. 125 g unbroken pecan halves
Pre-heat oven to 180 º C. Lightly coat a 22cm diameter tart plate with non-stick baking spray. Cut the peeled oranges in half and then into large chunks
Fold in pecans and pour into the pastry case. Arrange the whole pecans on top. Roll out on a floured surface large enough to line a 22cm shallow pie dish
To celebrate along with them, why not try my pecan nut piecupcakes. a vanilla and cinnamon cupcake, stuffed with a toffee filling, iced with sour buttercream and topped with some wonderfully crisp, sugar roasted pecan nuts
Chop butter up into small pieces and add all the other ingredients. Bluebery and Pecan Crumble Cake is a tender, fine textured cake, topped with a blueberry layer and a sweet nutty crumble flavored with a subtle hint of cinnamon
Mix flour, baking powder, cinnamon and nuts and fold it into the cake mixture. Check that’s done by sticking a wooden skewer in to the middle of the cake
Stir in carrots, pineapple and pecans. Spread over top of cake. 1/2 cup (125 mL) chopped pecans. 5 L) metal cake pan. Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean
This is my favourite Carrot Cake recipe because it is flop proof and super easy. I adapted it from my friend Jess’ recipe that she turned into cupcakes over here
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