Pecan and honey cake

pecan and honey cakeThis cake is SO GOOD! I cannot urge you enough to make it. I myself have postponed making it for a while because I had to make inverted sugar (see NOTE below) first. Then I made the inverted sugar. And then I got a teensy bit scared of the quantities asked for in the original recipe (this is a reduced version).

But one day hubby offered (!) to help me make a cake. Well, this happens once in a blue moon so I had to grab the opportunity and choose a stunning cake. There was only one catch: we had to make it in under 2 hours because our friends were coming over for our gaming night.

We did it! And it was amazing! Moist and fluffy, not overly sweet. Really good 🙂

PECAN AND HONEY CAKE

CAKE
188g butter
175g sugar
50g inverted sugar (can be replaced by honey or glucose)
150g eggs (3 eggs)
75g honey
100g pecans, ground
375g flour
13g baking powder
13g cornflour
238ml milk

METHOD
Preheat oven to 180oC. Line the bottom of a 25cm loose-bottom round tin with parchment.
In the bowl of a stand mixer fitted with the flat beater, beat sugars and butter together. Add eggs one at a time.
Using a rubber spatula, add in flour, cornflour, honey, pecans and baking powder. Then add milk.
Pour batter into prepared tin and bake for about 30 minutes or until a skewer inserted into the centre comes out clean.

TOPPING
400g sweetened condensed milk
150g pecans, ground
200ml single cream
30g butter

METHOD
Combine all the ingredients in a saucepan over medium heat. Stir constantly until it starts bubbling vigorously and the spoon leaves a trail on the bottom of the pan.
Apply to cake whilst still hot.

pecan and honey cake

NOTE: Inverted sugar (or invert sugar) has hygroscopic properties that not only help to increase the shelf life of baked goods but also to reduce crystallisation, which translates into moister cakes. It’s also known as trimoline or nulomoline.
I used this recipe:
200g caster sugar
60ml water
1g citric acid
1g bicarb
Bring first 3 ingredients to a boil and let it cool down to 50oC. Add bicarb and mix well. It’ll become a white-ish opaque syrup but once it cools down completely it’ll turn slightly golden and regain transparency. Keeps for 6 months in a sterilised glass bottle.

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7 responses to “Pecan and honey cake

  1. Pingback: Pecan and honey cake | homethoughtsfromabroad626·

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