Pecan Cake

1. Prepare the Crumble

Blitz the pecans, brown sugar, cardamom, cinnamon, and salt in a food processor until they are finely chopped. Gradually add the melted butter while continuing to process until the mixture forms a crumbly texture. Set this aside for later use.

2. Make the Pecan Butter

In the same food processor bowl, blitz the pecans with granulated sugar until the mixture reaches a peanut butter-like consistency. This pecan butter will be used in the cake batter.

3. Prepare the Batter

Preheat your oven to 350ºF. Oil an 8- or 9-inch cake pan and line it with parchment paper. Blitz the pecans and cornstarch in the food processor until sandy in texture. In a medium bowl, combine this pecan flour mixture with almond flour, rice flour, salt, and baking powder.

4. Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, cream the room temperature butter and granulated sugar together until smooth, pale, and fluffy.

5. Incorporate Pecan Butter

Add the prepared pecan butter into the creamed butter and sugar mixture, blending until combined.

6. Add Eggs and Vanilla

Beat in the eggs one at a time, followed by the egg white and vanilla extract, ensuring each addition is well incorporated before moving to the next.

7. Combine Wet and Dry Ingredients

Gently mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.

8. Assemble the Cake

Transfer the batter into the prepared cake pan, smoothing the top. Sprinkle the crumble evenly over the batter, pressing it down slightly to adhere.

9. Bake the Cake

Place the cake in the preheated oven and bake for about 50 minutes, or until a skewer inserted into the center comes out clean.

10. Cool and Serve

Allow the cake to cool in the pan. Once cooled, run a knife around the edge to loosen it, then turn the cake out onto a serving plate and peel off the parchment paper.

11. Finish with Confectioners' Sugar

Sift confectioners' sugar over the cooled cake, adding a touch of sweetness and visual appeal.