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Blueberry, Honey & Toasted Pecan Cake




Source of Recipe


australian women's weekly


List of Ingredients




1 cup pecans
1 cup extra light olive oil
½ cup brown sugar
½ cup honey
3 eggs
1½ cup self-raising flour
2 teaspoons cinnamon
150g fresh or frozen blueberries
icing sugar, for dusting
thick cream, to serve

Recipe



Place the pecans into an oven bag. Twist the bag to secure and place in a microwave oven on 900w/high for 2-3 minutes, shaking the bag every minute or until toasted. Set aside to cool. Roughly chop.

In a large bowl, blend together oil, sugar, honey and eggs.

Add sifted flour, cinnamon and blueberries. Fold gently until combined. Fold in 3/4 of the pecans.

Spread into prepared container. Top with remaining pecans. Cook, uncovered, 10-12 minutes on 540w/medium. Allow to stand five minutes before turning out.

Dust with icing sugar and serve warm or at room temperature with thick cream.

Tip: To turn out, place a sheet of baking paper over the top, tip upside down onto a chopping board and then quickly back onto a serving plate.

Tips for cooking cakes in the microwave

Use plastic containers when cooking cakes as glass will hold the heat and while the cake is standing it will tend to overcook with the stored heat.

Never cook on high power, cook on 54ow/medium, it takes a few minutes longer however you are less likely to overcook the cake.

Melt and mix cakes give better results than creaming the cutter and sugar.

Remove cake from the microwave whilst the top is still a little sticky - on standing the cake will complete its cooking.