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Before starting our Pecan Cake recipe, organise the necessary ingredients.
In a small food processor...
... place the pecan nuts. You can replace pecans with walnuts for this recipe.
Grind the pecans...
... until you obtain a fine powder.
Add the castor sugar...
... and mix again...
... until homogeneous.
Place the ground ingredients in a mixing bowl...
... and set aside.
Place the sugar and soft butter in the stand mixer recipient.
Combine with the flat beater until homogeneous.
Add the eggs, one at a time...
... then add the rum and a pinch of salt.
Stop the mixer and scrape the sides of the bowl with a rubber spatula.
Add the flour...
... the pecan and sugar mix...
... and combine until homogeneous.
Grease a round cake pan Ø 20cm with melted butter or an oil spray.
Pour the preparation into the pan...
... and even the surface to get a regular layer.
Bake in a fan-assisted oven at 170°C (gas 3) for 35 minutes.
Check whether the cake is cooked by inserting a knife blade.
The blade should be dry when you take it out.
Remove from the oven and release the cake onto a rack...
... and flip gently. The cake should come off the mould easily.
Leave to cool at room temperature.
Sprinkle the surface with icing sugar and arrange a few pecan nuts before serving.
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