Marmalade Pecan Tealoaf
Rich, sticky heavy and nutty tea cake. Adding a marmalade will make the shiny surface of the tea cake. Ideal to enjoy the morning coffee.
Preparation time: 15 min preparation, 1hour baking
Level: Easy
Quantity: one cake, 12-15 slices
Ingredients:
140 g marmalade (I used apricot marmalade)
225 g flour
175g butter
175g of light muscovado sugar
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon spice mixture
3 eggs
100g of pecans
Preparation:
1. Preheat oven to 180 degrees C
2. Chop half the pecans roughly, leave half the to place on top of the cake
2. Mix in the butter and sugar to a nice foam
3. Mix the rest of the ingredients, lift a few tablespoons of marmalade to create a glaze
3. Mix evenly, pour into an oil-greased mold (I used silicone molds), smooth the surface and coat with pecan halves
4. Bake for 1h at 180 degrees or until the sample stick is clean.
5. Allow the cake to cool slightly. Heat a few tablespoons of marmalade in a pan and pour over the warm cake to create a shiny glaze
Ready!
