1/2 cup (120ml) unsalted butter
1/3 cup pecans
1/3 cup walnuts
1 1/2 cups (190g) all-purpose flour
1 teaspoon (4g) baking powder
1/8 teaspoon (1g) salt
3/4 cups (150g) demerara sugar*
3 large eggs at room temperature
1 teaspoon (5ml) vanilla bean paste (optional)
1/2 cup chocolate finely chopped or chocolate chips
*I made this cake with Demerara sugar but you can make it with light brown sugar or white granulated sugar as well.
DIRECTIONS
Place the rack in the center of the oven and preheat to 350 F (180ºC). Melt the butter into a loaf cake pan (8x4 inch) over low heat.
When the butter is melted retire from heat. Grease all over the pan with a rubber brush, set aside to cool.
Toaste the walnuts and pecans in a skillet or saucepan over medium heat, about 4 to 5 minutes.
Let walnut and pecans cool for a few minutes, transfer the nuts to a wooden board and finely chop them as much as you want.
In a separate bowl sift together the flour, baking powder and salt, mixing well all the ingredients until incorporated. Set aside.
In another bowl with an electric mixer or by hand whisk the sugar and vanilla, add the eggs one at a time, beating well until each additions, about 2 minutes each.
Reduce speed to low, stir in the flour mixture in two additions until incorporated. Then, stir in the melted butter until combine.
Cut the chocolate or chocolate chips in small pieces.
Fold the chocolate chopped and nuts with a rubber spatula, until incorporated.
Pour batter into prepared pan and smooth the top.
Bake about 15 minutes to 350º F (180ºC), then reduce heat to 325ºF (160ºC about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in a cooling rack before removing from pan.
This delicious
recipe was adapted from Plum cake de avellana y chocolate, El Comidista
Enjoy!!
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