Ingredients
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Melted butter, to grease
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70g (1/2 cup) pecans
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4 omega-3 enriched eggs, lightly whisked
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100g (1/2 cup) caster sugar
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2 tablespoons canola oil
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110g (2/3 cup) wholemeal self-raising flour
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35g (1/3 cup) cocoa powder
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Icing sugar mixture, to dust
Method
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1Preheat oven to 170°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Line base and side with non-stick baking paper.
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2Place the pecans in the bowl of a food processor and process until finely chopped.
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3Use an electric beater to beat eggs in a large bowl until fluffy. Gradually add sugar and beat until thick and pale. Pour in the oil and beat until just combined.
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4Sift flour and cocoa over egg mixture. Add the husks and pecans. Use a metal spoon to gently fold until just combined.
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5Pour into prepared pan. Bake in oven for 35 minutes or until surface is dry and cake springs back when touched. Set aside for 5 minutes. Turn onto a wire rack to cool. Dust with icing sugar to serve.
Source: taste.com.au
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