|Pecan Marsala Cake|
4 eggs, separated
1 egg white
140g caster sugar
200g pecans, chopped
4 heaped tbsp (GF) breadcrumbs
1/2 heaped tsp cream of tartar
255g icing sugar
Pecan halves and cocoa powder to decorate.
Preheat oven to 180 degrees celcius
Beat egg yolks and sugar until pale and fluffy.
Add nuts and breadcrumbs then mix briefly.
In another bowl, beat the 5 egg whites and cream of tartar until stiff.
Fold 2 tablespoons of egg whites into pecan mixture then gently fold in the rest.
Spoon into a 20cm, greased and lined, springform tin.
Bake for 35 minutes.
Leave to cool in tin for 20 miuntes, then turn out and remove lining.
Allow to cool on a cake rack
Beat margarine and icing sugar until light and fluffy.
Add Marsala, a little at a time.
Slice cake horizontally and when cold, sandwich together with about a third of the icing.
Cover top and sides of cake with icing.
Decorate cake with pecan halves and a dusting of cocoa powder
- Do not add too much or over beat when adding Marsala or the icing may separate.
- Can be made in advance and stored in an airtight container in the refrigerator until required.
- Can add up to 75mL of Marsala to the icing if you want a more 'adult' cake.
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