Desserts &
Baking guidelines
232
Dish: 23cm (9”) cake tin, lined with greaseproof paper
Oven Accessory: anti-spark ring + wire shelf in lower position
250g (9oz) butter
5 ml (1tsp) vanilla essence
150g (5oz) caster sugar
2 eggs, beaten
284ml (1/2 pt) cream
225g (8oz) plain flour
75g (3oz) self raising flour
5 ml (1tsp) bicarbonate of soda
100g (4oz) pecan nuts, finely chopped
25g (1oz) brown sugar
3 ml (1/2 tsp) ground cinnamon
100g (4oz) pecan nuts, whole
60 ml (4tbsp) maple syrup
Cream together butter, essence and sugar until light and fluffy. Add the eggs a little at a
time, beating well after each addition. Stir in the soured cream and then fold in the sifted
flours and soda. Spread half the cake mixture into the prepared tin. Sprinkle over the
combined pecan nuts, brown sugar and cinnamon. Cover with the remaining cake mixture.
Arrange the whole pecan nuts on the top. Place tin on anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVE for 30-35 mins. or until cooked. Brush with
maple syrup and allow to cool in the tin.
Cooking method
Ingredients
Pecan Sour Cream Cake
