sweet treat

This cake is per­fect for the win­ter months. Packed full of spicy ginger with a scrummy sweet top­ping, you’ll be want­ing more

Style at Home (UK) - - Contents -

Beat the au­tum­nal chill with our gooey ginger and pecan cake

Ginger & Pecan cake


375g un­salted but­ter, soft­ened up

375g soft light brown sugar

6 large eggs, beaten

150g pecans, toasted and chopped

300g self-rais­ing flour

1tsp bak­ing pow­der

50g stem ginger in syrup, chopped, plus

2tbsp syrup FOR THE FILL­ING

500ml crème fraîche

3-4tbsp golden rum, to taste

3-4tbsp ic­ing sugar, to taste FOR THE TOP­PING 300g dulce de leche (caramel sauce) Juice

1⁄2 lemon 1tsp sea salt, roughly crushed YOU WILL NEED 3 x 20cm (8in) sand­wich tins, greased and bot­tom-lined

1 Heat the oven to 170°C/gas Mark 3. Cream the but­ter and sugar. Grad­u­ally add the eggs, then fold in the pecans, flour, bak­ing pow­der and ginger with syrup. 2 Pour into pre­pared tins and bake for 30 mins, un­til risen and springy. Re­move from the oven, cool in the tin for 2 min­utes, then cool on a wire rack. 3 To make the fill­ing, whisk all the ingredients un­til soft peaks form. Chill. To make the top­ping, mix all the ingredients, and set aside. 4 Spread 2 cakes with the crème fraîche fill­ing; place one on a plate and top with the sec­ond. Place the third cake on top and spread with the dulce de leche, let­ting it drip. Top with pecan brit­tle, if you like.

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