Pecan Cake

Before starting our Pecan Cake recipe, organise the necessary ingredients.

In a small food processor...

... place the pecan nuts. You can replace pecans with walnuts for this recipe.

Grind the pecans...

... until you obtain a fine powder.

Add the castor sugar (100g)...

... and mix again...

... until homogeneous.

Place the ground ingredients in a mixing bowl...

... and set aside.

Place the sugar (100g) and soft butter in the stand mixer recipient.

Combine with the flat beater until homogeneous.

Add the eggs, one at a time...

... then add the rum and a pinch of salt.

Stop the mixer and scrape the sides of the bowl with a rubber spatula.

Add the flour...

... the pecan and sugar mix...

... and combine until homogeneous.

Grease a round cake pan Ø 20cm with melted butter or an oil spray.

Pour the preparation into the pan...

... and even the surface to get a regular layer.

Bake in a fan-assisted oven at 170°C (gas 3) for 35 minutes.

Check whether the cake is cooked by inserting a knife blade.

The blade should be dry when you take it out.

Remove from the oven and release the cake onto a rack...

... and flip gently. The cake should come off the mould easily.

Leave to cool at room temperature.

Sprinkle the surface with icing sugar and arrange a few pecan nuts before serving.