Wheat Free Marsala and Pecan Cake recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the cake
4 large free-range eggs, separated and 1 extra egg white
140 g (5 oz) 3/4 cup of caster (superfine) sugar
200 g (7 oz) 1 3/4 cups of pecan nuts
4 heaped tablespoons of 100% rye breadcrumbs or Gluten free breadcrumbs
vi a heaped teaspoon of cream of tartar
140 g (5 oz) 3/4 cup of caster (superfine) sugar
200 g (7 oz) 1 3/4 cups of pecan nuts
4 heaped tablespoons of 100% rye breadcrumbs or Gluten free breadcrumbs
vi a heaped teaspoon of cream of tartar
for the marsala icing
225 g (8 oz) 1 cup of Dairy free margarine, softened
255 g (9 oz) 1 3/4 cups of icing (confectioners') sugar, sifted
75 ml (2 1/2 fl oz) 1/4 cup of Marsala Pecan halves to decorate
Gluten free cocoa powder to dust
255 g (9 oz) 1 3/4 cups of icing (confectioners') sugar, sifted
75 ml (2 1/2 fl oz) 1/4 cup of Marsala Pecan halves to decorate
Gluten free cocoa powder to dust
method
A deep-sided 20 cm (8 inch) non-stick, loose-bottomed cake tin, greased and lined with baking parchment (wax paper)
1. Preheat the oven to 180°C (350°F) gas 4
2. Beat the egg yolks and sugar together in the food processor until pale and fluffy.
3. Add the nuts and process briefly, so that they are finely chopped.
4. Add the breadcrumbs and mix together for a moment.
5. Transfer the mixture into a large bowl.
6. In another bowl, beat the egg whites with the extra egg white and the cream of tartar until stiff.
7. Fold 2 tablespoons of the egg whites into the pecan mixture and then gently fold in the rest.
8. Spoon the mixture into the cake tin and bake for about 35 minutes, or until firm and brown and well risen.
9. Leave the cake to cool in the tin for 20 minutes, then turn it out and peel off the baking parchment (wax paper).
10. Allow the cake cool on a wire rack.
11. Now make the icing. Beat the margarine and icing (confectioners') sugar until light and fluffy in the food processor, then carefully add a little Marsala at a time. Do not over beat or it will separate, also take care not to add too much Marsala as this will also make it separate.
12. Slice the cake in half horizontally and when it is cold, spread the sponge with about one third of the icing.
13. Cover with the top of the cake and spread the rest of the icing all over the cake.
14. Decorate the top of the cake with pecan halves and dust with sifted cocoa powder.
15. Store in an airtight container in the refrigerator until needed.
1. Preheat the oven to 180°C (350°F) gas 4
2. Beat the egg yolks and sugar together in the food processor until pale and fluffy.
3. Add the nuts and process briefly, so that they are finely chopped.
4. Add the breadcrumbs and mix together for a moment.
5. Transfer the mixture into a large bowl.
6. In another bowl, beat the egg whites with the extra egg white and the cream of tartar until stiff.
7. Fold 2 tablespoons of the egg whites into the pecan mixture and then gently fold in the rest.
8. Spoon the mixture into the cake tin and bake for about 35 minutes, or until firm and brown and well risen.
9. Leave the cake to cool in the tin for 20 minutes, then turn it out and peel off the baking parchment (wax paper).
10. Allow the cake cool on a wire rack.
11. Now make the icing. Beat the margarine and icing (confectioners') sugar until light and fluffy in the food processor, then carefully add a little Marsala at a time. Do not over beat or it will separate, also take care not to add too much Marsala as this will also make it separate.
12. Slice the cake in half horizontally and when it is cold, spread the sponge with about one third of the icing.
13. Cover with the top of the cake and spread the rest of the icing all over the cake.
14. Decorate the top of the cake with pecan halves and dust with sifted cocoa powder.
15. Store in an airtight container in the refrigerator until needed.
serving amount
serves 8 - 12
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