This Nutmeg Pecan Cake With Nut Topping is one for those who love nuts in their cakes. Pecan is processed into crumbs and mixed with flour. A part of this cake mix is combined with nutmeg for a soothing spiced fragrance. Then, a nutty topping of walnuts, pistachios and pecans goes on the top, and you get the ultimate nutty cake.
- 2½ cups (375 g) self-raising flour
- 1½ cups (180 g) pecans
- 1½ cups (330 g) brown sugar
- 225 g cold butter, chopped
- 1 tsp bicarbonate of soda
- 1 cup (250 ml) milk
- 3 eggs, beaten lightly
- 1½ tsps freshly grated nutmeg
- Dried rose petals
- Honey, to serve
- 100 g pistachio kernels, coarsely chopped
- 1 cup (120 g) pecans, coarsely chopped
- 1 cup (110 g) walnuts, coarsely chopped
- 2 tbsps plain flour
- ⅓ cup (75 g) brown sugar
Preheat oven to 180 C (160 C fan-forced). Grease and line a 20 cm x 30 cm (4 cm deep) slice pan, and extend paper by 3 cm over the sides.
NUT TOPPING: Combine all ingredients in a small bowl.
Combine flour and pecans in a food processor. Pulse until it resembles fine crumbs. Add brown sugar and pulse to mix. Add butter and pulse until the mixture resembles fine breadcrumbs.
Remove half the mixture and press firmly into base of prepared pan, with the back of a spoon.
Dissolve soda in the milk. Add to remaining mixture in food processor along with egg and nutmeg, process for 30 secs until combined and smooth.
Pour into slice pan and smooth top with a spatula. Sprinkle over the nut topping.
Bake for 35 mins, or until a skewer inserted into middle of cake comes out clean.
Cool in pan. Just before serving, drizzle over honey and decorate with petals.
Photo: John Paul Urizar/bauersyndication.com.au