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Receta Little Gem And Pecan Nut Cake
by Global Cookbook

Little Gem And Pecan Nut Cake
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Ingredientes

  • 125 gm Wholemeal self-raising flour, (4oz)
  • 125 gm White self-raising flour, (4oz)
  • 150 gm Light muscovado sugar, (5z)
  • 1 tsp Grnd mixed spice
  • 50 gm Pecan nuts, roughly minced (2oz)
  • 1/2 tsp Vanilla essence Finely grated zest of 1 orange
  • 1 x Little gem squash, peeled, deseeded and coarsely grated
  • 150 ml Corn oil, ( 1/4 pint)
  • 2 med Size Large eggs, beaten
  • 125 gm Cream cheese, (4oz)
  • 75 gm Butter, softened (3oz)
  • 250 gm Icing sugar, sifted (8oz)
  • 1 x Orange, juice of

Direcciones

  1. Preheat the oven to 180 C, 350 F, Gas Mark 4. Grease and line a 20cm (8 inch) round cake tin.
  2. Place the flours in a large mixing bowl. Stir in the sugar, grnd mixed spice and pecan nuts.
  3. Beat in the vanilla essence, orange zest, grated Little Gem flesh, corn oil and Large eggs and mix carefully till all ingredients are thoroughly combined.
  4. Transfer the mix to the cake tin and level making a slight dip in the centre.
  5. Bake in the preheated oven on the middle shelf for 1 - 1 1/4 hrs till risen and hard to the touch. Allow to cold slightly then turn out of the tin, remove the greaseproof paper and leave to cold on a wire rack.
  6. Meanwhile, make the cream cheese frosting. Beat the cream cheese in a mixing bowl till smooth and softened. Beat in the butter with the icing sugar and orange juice till smooth. Cover and keep cold or possibly refrigeratetill required.
  7. When the cake is completely cold place onto a serving plate and spread over the frosting swirling into peaks to give an attractive finish.
  8. NOTES : A moist and nutty textured citrus flavoured cake with a tangy frosting.