This moist and tender nut cake is so delicious as well as being gluten-free. Spices and citrus punch up the flavour and a side of honey grilled apricots makes a wonderful addition.
INGREDIENTS
200 grams pecan nuts, roasted
½ teaspoon each ground nutmeg and ginger
¼ teaspoon ground cinnamon
200 grams butter, chopped
200 grams dark chocolate (62% cocoa) chopped
5 x size 7 eggs (large)
200 grams caster sugar
1 teaspoon vanilla extract
finely grated zest 1 orange
Honey grilled apricots
fresh apricots (or other stone fruit)
honey
To serve
icing sugar
softly whipped cream
METHOD
Grease a 24cm spring form cake tin and fully line with baking paper.
Preheat the oven to 160ºC fan bake
Place the pecans and the spices in a food processor and chop finely but leaving them with a little texture.
Melt the butter and chocolate in a bowl set over a saucepan of simmering water. Don’t let the base of the bowl touch the water. Set aside to cool.
Separate the eggs, placing the yolks in one large bowl and the whites in another large bowl.
Beat the egg yolks, sugar and vanilla until very light and pale.
Beat the egg whites to soft peaks. Using a large metal spoon, fold the cooled chocolate, pecans and the orange zest into the egg yolks until no dark streaks remain. Gently but thoroughly fold in the egg whites.
Pour into the tin and bake for 30 minutes or until a crust forms and a skewer inserted into the centre of the cake comes out with moist crumbs attached, but not uncooked mixture.
For the apricots or other stone fruit, halve and remove the stone.
Place cut side up on a baking tray and place a little honey in each cavity. Grill until lightly golden and tender. Cool to serve.
Cool completely before removing the cake from the tin. Dust with icing sugar and serve with softly whipped cream and honey grilled apricots. Makes 1 cake
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.