Perfect with sweet cream and strawberries on the side …
This is one of those cakes that looks like it requires a lot of effort. The inside stays dense and chewy while the outside goes crackly and golden – the ideal balance between a cake and a giant macaron. It keeps brilliantly for a few days and actually improves overnight, so it’s a great to make ahead.
Ingredients (serves 8-10)
• 10g unsalted butter, for greasing
• 80g pecans
• 170g ground almonds
• 1/4 tsp salt
• 3 large eggs, plus 1 large yolk
• 200g caster sugar
• 1 tbsp vanilla bean paste or vanilla extract
• 1 tsp finely grated lemon zest
• 40g flaked almonds
Method
1. Preheat the oven to 170°C fan. Grease a 25cm round tart tin and line with a piece of baking parchment large enough to cover the base and sides with a little overhang. Grease the top of the parchment too.
2. Put the pecans into a food processor and blitz until you have fine crumbs, roughly the size of couscous. It won’t be as smooth as the ground almonds and that’s fine. Tip into a large bowl with the ground almonds and salt then mix to combine.
3. Put the eggs, yolk, caster sugar and 2 teaspoons of the vanilla into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high for about 3-3 1/2 minutes until well aerated and noticeably lighter in colour for the crust. Using a spatula, fold in the lemon zest and pecan mixture until just incorporated. Don’t overmix it.
4. Pour into the prepared tin and sprinkle evenly with the flaked almonds. Place on a flat baking tray and bake for 35 minutes, until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
5. When ready to serve, whip the cold cream with the icing sugar and remaining teaspoon of vanilla to soft peaks then serve with strawberries.
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SEE MORE: How To Bake The Perfect Almond Sponge