PECAN & ALMOND LOAF CAKE
Ingerdients:
1: 175 g salted butter (softened)
2: 175 ml milk
3: 1 1/2 cups sugar
4: 3 eggs (lightly beaten)
5: 1 tsp almond extract
6: 1 cup plain flour (sieved)
7: 1 cup almonds (grounded)
8: 1 tsp baking powder
9: 110g pecans (chopped)
Recipe:
preheat oven 160C, gas mark 3, 300F, grease and line your baking tin.
1: sieve the flour, salt and baking powder, ground almonds.
2: creaming the butter and sugar until a pale light colour.
3: slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time, if the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
4: add half the milk with half of the flour mixture, keeping the mixer on a slow speed. Once combined, add the rest of the milk and flour.
5: finally add the pecans and make sure theyíre all distributed.
6: transfer the cake mixture to the greased and lined loaf tins then place in the oven for 1hr and 20 minutes.
7: test after 1 hr 10 minutes if the cake is done by inserting a skewer into the thickest part. If it comes out clean, itís ready! Every oven is different and so cook times will vary a little.
8: Allow to cool for 5 minutes in the pan then transfer to a cooling rack.
NOTE: Store in an airtight container. This cake will store nicely for 3 & 4 days without getting dry, although it doesn't usually last that long! It is also freezer friendly, wrap in parchment then in a zippy bag. Please enjoy our Moist Pecan Almond Loaf Cake as much as we do!
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COOK WITH FAIZA