PECAN AND CINNAMON CAKE

Pecan and Cinnamon Cake using duck eggs

Pecan and Cinnamon Cake using duck eggs

This lovely cake fills the house with a beautiful aroma while it’s baking. It’s also a very moist cake and is ideal to have with your morning tea or coffee.

2 Clongill Free Range Duck Eggs, at room temperature
115g (4oz) butter, at room temperature
200g (7oz) granulated sugar
250g (9oz) plain flour
2 tsp baking powder
230g (8 fl oz) sour cream
1 tsp vanilla extract
120g (4oz) chopped pecans or walnuts
60g (2oz) icing sugar
1 tsp ground cinnamon
30g (1oz) butter, melted

Preheat the oven to 175celsius (155c for fan assisted ovens). Grease and flour a 9 x 9 inch cake tin. Combine the flour and baking powder and set aside.

Pecan and Cinnamon Cake using duck eggs

Pecan and Cinnamon Cake using duck eggs

In a medium bowl, cream together the sugar, butter, and eggs until well combined. Add the flour mixture and beat until smooth. Finally, stir in the vanilla and sour cream. In a separate bowl, combine the nuts, icing sugar and cinnamon.

Spread half of the batter into the tin. Sprinkle half of the nut mixture on top, then spread the remaining batter on top of this, followed by the remains of the nut mixture. Spread the melted butter over the top.

Bake for 1 hour in the preheated oven, until the cake springs back to the touch.

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