|
Maple
Pecan Cake
| Butter or Margarine |
265 |
Gr |
| Brown sugar |
230 |
Gr |
| Pecan nuts |
175 |
Gr |
| Eggs |
180 |
Gr |
| Self-raising flour |
180 |
Gr |
| Plain flour |
260 |
Gr |
| Maple syrup |
85 |
Ml |
| Butter milk |
115 |
Ml |
-
Put
butter or margarine in mixing bowl, switch to high speed and
beat until creamy
-
Switch
to slow speed, add sugar and maple syrup
-
Still
on slow speed, add eggs and butter milk mix the two flours
together, put through sieve, and add to the above mixture.
-
Mix
on slow speed only
-
Take
90 gram of butter, 50 gram brown sugar, and 40 Ml maple syrup.
-
Place
butter in saucepan, melt and add pecan nuts, then add the brown
sugar and simmer for a short time.
-
Spread
the above on top of the cake after the cake has cooled
down
-
Bake
at 180º
for 25 min.
|
Almond
Biscuits
| Butter |
125 |
Gr |
| Almonds |
60 |
Gr |
| Almonds ground |
125 |
Gr |
| Caster sugar |
125 |
Gr |
| Plain flour |
280 |
Gr |
| Lemon rind |
14 |
Gr |
| Eggs |
2 |
Yolks |
| Water |
15 |
Ml |
-
Combine
ground almonds and softened butter; add egg-yolk and water
-
Add sifted flour and grated lemon rind mix together until
mixture resemble soft dough
-
Roll dough out on flowered surface to 5 mm thickness cut to size
on baking tray spread each biscuit with ½ teaspoon of topping
place whole almond on top
-
Bake in moldered oven 8-10 min. at 180º
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