Pecan Spice Cake with Blueberries and Caramel Glaze (gf)

Enjoy the last of the summer berries in this lovely, nutty cake that uses gluten free breadcrumbs instead of flour. It’s just as delicious without the fruit when berries aren’t in season.

5 eggs

½ cup caster sugar

½ teaspoon each ground nutmeg and ginger

¼ teaspoon ground cinnamon

200 grams pecan nuts, finely chopped

½ cup gluten free bread crumbs*

½ teaspoon cream of tartar

Filling

200 grams caster sugar

3 tablespoons water

50 grams butter

150 ml cream

pinch sea salt

2 tablespoons brandy

200 grams cream cheese at room temperature

1 punnet blueberries or raspberries, optional

¼ cup chopped pecans for sprinkling

Grease 2 x 20 cm cake tins and line the bases with baking paper.

Preheat the oven to 170°C.

Separate the eggs and place the yolks and whites in two large bowls. Beat the egg yolks with the sugar and spices until thick and pale then fold in the pecans and breadcrumbs. The mixture will be very thick.

Beat the egg whites with the cream of tartar until stiff peaks. Using a large metal spoon, stir in a large spoonful of the egg whites to loosen the mixture then gently fold in the remaining egg whites in three lots. Divide the mixture between the tins and bake for 20 minutes until golden and firm to the touch and the cakes have pulled away from the side of the tins. Cool the cakes in the tins then wrap in plastic wrap until ready to fill.

Filling: Put the sugar and water in a medium saucepan over a low heat until the sugar has melted. Increase the heat and boil until a deep golden caramel colour. Take off the heat and stir in the butter then the cream, taking care as it will bubble up furiously. Add the salt and brandy and place back over the heat, stirring until smooth. Tip into a bowl and cool until it has a spreading consistency.

Beat the cream cheese until smooth and light then stir in half of the cooled caramel.

To assemble: Place one cake on a serving plate and spread with the caramel filling and then the blueberries. Top with the remaining cake and drizzle over some of the remaining caramel. If it has set to firmly, heat for a few seconds in a microwave until it’s pourable. Scatter with the extra chopped pecans and serve the remaining caramel sauce separately. Serves 8-10

*I buy a loaf of gluten free bread, make it into crumbs and keep them in my freezer so they’re always on hand for crumbing schnitzel and risotto balls and for baking.

The caramel needs to be taken to a deep golden colour otherwise the sauce will just be sweet without the depth of flavour.