Just what every pecan lover dreams of.
Pecan butter and white chocolate cake (photo: Alon Masika, styling: Yael Magen)
Even if you got your hands on a pecan tree, picked its fruits and peeled them yourself, and even if you settled for shelled and ready-made nuts from the supermarket or the cracker store, this cake is exactly what every pecan lover dreams of.
It's a buttery and easy-to-make cake that makes a wonderful combination of pecans and white chocolate.
The white sesame flour, which has a slightly nutty taste of its own, deepens the natural taste of the nuts and makes it much more than just another cake.
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Butter Pecan Cake (Photo: Alon Mesika, Styling: Yael Magen)
360 grams of pecans
300 grams of soft butter, cut into cubes
⅓1 cups of sugar
½ teaspoon of salt
200 grams chopped white chocolate
White buckwheat groats
For the conversion table click here >
How do you make a pecan butter and white chocolate cake?
1 Heat a baking oven to medium-low heat of 160 degrees.
Grease and line the pan with baking paper.
2 In a food processor, grind the pecans finely.
It is important not to grind too much, as soon as the pecans become crumbs, stop the food processor.
3 In a mixer bowl with the whisk attachment, mix the butter, sugar and salt at high speed for a few minutes.
If necessary, stop the mixer and scrape the butter from the sides of the bowl.
4 While mixing, add the eggs one by one and continue mixing for another 3 minutes until a light and airy mixture is obtained.
5 Add the ground pecans and the white chocolate and mix at a slow speed until they are incorporated into the batter.
6 Only at the end do you add the flour and mix as little as possible, just until it is incorporated into the mass.
Pour into a mold and bake for 45-50 minutes.
Cool completely and serve.
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