Butternut, chocolate and toasted pecan cake
Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking paper. Bake the nuts for 8-10 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Baking sheet
- Stand mixer
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Spoon
- Cooling rack
- Refrigerator
Ingredients
- 150g pecan nuts
- 300g plain flour, sifted
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 4 large eggs
- 275g light muscovado sugar
- 250ml groundnut oil
- 1 tsp vanilla extract
- 250g peeled and deseeded butternut squash, coarsely grated
- 100g dark chocolate, chopped
- 200g dark chocolate
- 200ml double cream
- 50g icing sugar
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