Lightened Maple Pecan Pound Cake - Baking Tutorial With Chef Gail Sokol
Learn to bake a lighter and healthier pound cake using the creaming method of mixing with Chef Gail Sokol.
maple pecan cake
Ingredients..
150gms self-raising flour
1 level teaspoon baking powder
150gms spreadable butter
3 large eggs
150gms caster sugar
50gms pecan nuts, finely chopped
1 table spoon of pure maple syrup (or 2 spoons if the mixture is a little thick)
For the filling and topping:
100gms pecan nuts, roughly chopped
6 table spoons of pure maple syrup
250gms mascarpone
Preheat the oven to 170C, gas mark 3
Equipment
Two 2 x 18cm by 4cm sponge tins,lightly greased and bases lined
Method..
Begin by sifting the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, eggs, caster sugar and maple syrup.
Now, using an electric hand whisk, mix to a smooth, creamy consistency for about one minute.
After that fold the chopped nuts into the mixture with a tablespoon.
Divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake near the centre of the oven for about 25 minutes.
The cakes are cooked when you press lightly with your little finger and the centre springs back.
Remove them from the oven (increasing the heat to 200°C, gas mark 6) and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray.
Now carefully peel back the lining by gently pulling it back.
Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).
Next caramelise the nuts by tossing them in a bowl with 2 tablespoons of the maple syrup, then spread them out onto a small baking tray and pop them in the oven to caramelise, which will take 10 minutes – put a timer on here because if you forget them they burn very quickly!
Meanwhile combine the rest of the maple syrup with the mascarpone and then, when the nuts have cooled, spread half of this over one of the cakes, using a palette knife, and sprinkle half the cooled nuts over.
Place the other cake on top and spread the rest of the mascarpone mixture over, and finally sprinkle with the rest of the nuts.
Music..
Waysons - Eternal Minds [NCS Release]
Waysons
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Melts Like Butter......Pecan Cake!
This cake captures a true southern flavor, Butter Pecan. The fragrant roasted pecans, is the perfect balance to the smooth cream cheese frosting
Ingredients:
Cake
o 3 cups all-purpose flour
o 1 ½ cups granulated sugar
o 1 teaspoon baking soda
o 2 teaspoons baking powder
o ½ teaspoon salt
o ¼ cup canola oil
o 1 cup unsalted butter (at room temperature)
o 2 tablespoons melted butter
o 1 cup buttermilk (at room temperature)
o 4 eggs (at room temperature)
o 2 teaspoons vanilla extract
o 1 tablespoon Bourbon (optional)
o 2 cups pecans, optional ½ cup for decorating
Cream Cheese Frosting
o 2 – 8oz blocks cream cheese (at room temperature)
o 2 lbs confectioners sugar
o 1 cup unsalted butter (at room temperature)
o 2 teaspoons vanilla extract
o 2 tablespoon heavy cream
o ¼ teaspoon salt, optional
Instructions
1. Preheat oven to 325 degrees.
2. To roast pecans, combine pecans, melted butter and bourbon in a bowl. Spread pecans evenly across a baking sheet. Roast in oven for 8 minutes.
3. Preheat oven to 350 degrees, oil and flour two or three 9-inch cake pans. Mix flour, baking powder, baking soda and salt together in a bowl. Set aside for later.
4. Using a mixer and paddle attachment, cream butter on medium. Next add sugar and mix until completely combined. Add egg one at a time and mixing after each addition. Pour in canola oil and vanilla extract, mix until well blended.
5. Add dry ingredients, to mixer on low. Rotating between adding the flour mixture and buttermilk. Remove batter from mixer and fold in roasted pecans.
6. Scoop even amounts of cake batter into each pan. Bake for 20-25 minutes or until inserted toothpick comes out clean. When done, remove cakes and allow to cool.
Cream Cheese Frosting Instructions:
Using a mixer with paddle attachment, cream together butter and cream cheese. Slowly add in confectioner’s sugar, heavy cream, vanilla extract and salt (if desired). Mix until smooth and creamy. If too thin, add more confectioner’s sugar.
90-Second Keto Cake Recipe [Maple Pecan]
ou can’t really go wrong with a maple pecan mug cake…I mean a delicious, moist, and easy to make cake ready in under 1 minute? Count me in on that one!
To crush your pecans, it’s pretty easy. Just take a few pecans and put them in a plastic bag, then take your rolling pin to it like it’s got carbs. Not just carbs, pretend it’s a 100g carb piece of cake that is tempting you, really nail the suckers! Get them into small pieces so they’ll distribute all over the cake, giving you some pecan in each and every bite.
I absolutely had to put some of my homemade zero carb maple syrup ( ) on the top of this – and it was a definite winner!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
1 large egg
2 tablespoons butter
2 tablespoons almond flour
1 tablespoon erythritol
7 drops liquid Stevia
½ teaspoon baking powder
2 tablespoons crushed pecans
½ teaspoon maple extract
¼ teaspoon cinnamon
Nutrition Summary: Per the mug cake, you’re looking at 459 Calories, 44.61g Fats, 3.6g Net Carbs, and 10.8g Protein. You can easily split this into 2 portions for dessert for 2 days or to share!
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See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
Everything you need to know about the keto diet:
Getting started? Everything you need is here:
We also make things easy with this 14 day diet plan:
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A Must Try Maple Pecan Cake
Back To The Basics
Basic cake mix
9 ½ cups all purpose flour
6 cups sugar
¼ cup baking powder
1 tablespoons salt
2 ½ cups shortening,softened
In a large bowl,sift together the flour, sugar, baking powder,salt and add the softened shortening. Cut in until the mixture resembles very fine crumbs.Divide the mix into 4 equal portions of 4 ½ cups each. Place in an airtight container and store in a cool,dry place for up to 2 months. Or place in a freezer container and freeze for up to 6 months.
YELLOW CAKE FROM MIX
4½ cups Basic Cake Mix
1 cup milk
1 teaspoon vanilla extract (we substituted a maple flavoring for the vanilla for a maple cake)
2 large eggs
Preheat the oven to 350°F.
Grease and flour a 9 by 13-inch pan or a Bundt pan and set aside.
In a bowl, combine all the ingredients. Beat until moistened, 1 to 2 minutes. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes or 35-40 min. for Bundt Pan
White cake from mix: Prepare the batter as for the yellow cake, but use 3 egg whites instead of 2 whole eggs.
Chocolate cake from mix: Follow the ingredients as for the yellow cake, but add ¼ cup unsweetened cocoa powder.
Spice cake from mix: Follow the recipe as for a yellow cake, except add 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, and ¼ teaspoon ground cloves.
BASIC FROSTING
⅓ cup butter, softened
I teaspoon vanilla extract or maple flavoring
4 cups powdered sugar
½ cup milk
In a medium bowl, cream the butter with the vanilla and 1 cup of the powdered sugar. Gradually add the milk and the remaining powdered sugar and stir until smooth.
Notes:
If you want a really white frosting, use shortening instead of butter. And if you want a certain color icing, just add a few drops of whatever food coloring you want.
#backtothebasics #fromscratch #homemade #homestead #recipe #cooking
Laurian Veaudour’s Maple, Pecan, and Vanilla Mousse Cake | Maple From Canada
Laurian's maple, pecan, and vanilla mousse cake is the perfect recipe to test your baking skills, with so many different elements you can really show off your prowess.