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Pecan Cake

From: Linda McCartney’s Home Cooking, p. 163

A light and fluffy cake that rises very well and is just perfect in the afternoon with a cup of tea.

As I do not like cakes too sweet, I reduced the sugar to 120g- and it still was quite sweet. I also made one cake with chocolate chips instead of pecans as my son is allergic to nuts.
The batter is very fluffy and light and rises very well- the only problem is that the pecans or chocolate chips sink to the bottom of the cake tin during baking. My daughter thought this was great- she asked me to share a slice with her. She chose the bottom half (with the chocolate!) and gave me the top…

Gluten-Free: I tried a flour mix from Austria, called “Biskuit& Kuchen Mix” from Mantler Mühle. It contains mainly corn-, potato- and rice flour plus some stabilizers with threatening E-numbers. It worked well for the cake, but seeing the list of ingredients I think I will not buy it again. You can use any gluten-free all-purpose flour for this recipe (e.g. Doves farm).

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