Pecan nut and baby marrow cake

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Pecan nut and baby marrow cake

Ingredients:
   
3 eggs
300ml     sunflower oil
300g soft brown sugar
2.5ml vanilla essence
300g cake flower
5ml baking powder
5ml bicarbonate of soda
2.5ml ground ginger
2.5ml ground nutmeg
300g washed and grated baby marrow
100g pecan, roughly chopped

Method:

  1. Mix the eggs, oil, sugar and vanilla essence together in a mixer (use the paddle attachment) until just combined.
  2. Sift the dry ingredients and fold into the egg mixture. Fist fold in half of the ingredients and then the rest.
  3. Lastly add the pecans and baby marrow and mix well.
  4. Divide the cake batter into three baking tins and bake at 170°C for 35 – 45 minutes.
  5. Allow the cake to cool in the tin before turning out.

Cinnamon Frosting

Ingredients:
   
240g butter, softened
7,5ml     ground cinnamon
750g icing sugar
75g plain Greek yoghurt

Method:

  1. Cream the butter, cinnamon and icing sugar together until the mixture is sandy in consistency.
  2. Add the yoghurt and mix on a low speed until the ingredients are well combined.
  3. Increase the speed and beat until the frosting is light and fluffy.
  4. Sandwich the cakes together using the frosting in between layers.