/assets/logos/nzwd.svg
Recipe

Butterscotch, pecan and frangelico cake

May 30, 2012 2:00pm
  • 25 mins preparation
  • 35 mins cooking
  • Serves 10
    • Print
    Print

Ingredients

Butterscotch, pecan and frangelico cake
  • 2 cup self-raising flour
  • 1 cup brown sugar
  • 1 3/4杯精细加工山核桃
  • 125克融化,cooled butter
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup frangelico
  • ground cinnamon, to dust
Butter cream
  • 125 gram softened butter
  • 1 1/2 cup sifted icing sugar
  • 1 tablespoon frangelico

Method

Butterscotch, pecan and frangelico cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line two 20cm round cake pans with baking paper.
  • 2
    Sift flour into a large bowl. Stir in sugar and pecans. In a jug, whisk butter, eggs, milk and Frangelico together. Pour into dry ingredients, stirring with a wooden spoon to combine.
  • 3
    Pour mixture evenly into pans, smoothing tops. Bake 30-35 minutes until cooked when tested with a skewer. Cool in pans 5 minutes before turning out onto a wire rack to cool completely.
  • 4
    For butter cream, beat butter in a small bowl until creamy, using an electric mixer. Add icing sugar and Frangelico, beating until smooth.
  • 5
    Spread half butter cream over top of one cooled cake. Top with remaining cake and spread remaining icing over. Dust with cinnamon to serve.

Notes

Place chopped pecans in a food processor and pulse to achieve a coarse meal.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg