Pecan Cake & Best Wishes!

2011 would not have been the same for me without Køkken69 and all the lovely acquaintances and friends I have met here.

Despite my crazy travel work schedule, I am suprised that I have pressed on and this space has sustained.
Looking back, I want to believe that I have continued to improve in what I am doing here and am thankful for all the silent and not-so silent visitors who continue to grace this space.

Thank you for visiting.
Thank you for commenting.
Thank you for trying out the recipes published here. The greatest joy I derive out of this space is when I receive excited feeedback for the recipes. Knowing that my posts managed to inspire is priceless!

I leave you with this very humble and down to earth Pecan Cake adapted from Alex Goh's Walnut Cake Recipe in Creative Making Of Cakes.  Happy New Year and may we all have many many reasons to rejoice and celebrate in the new year!

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Pecan Cake
Recipe :
(A)
250g                Butter
20g                  Sugar
(B)
7                      Egg Yolks
(C)
7                      Egg Whites
170g                Sugar

(D)
190g                Plain flour
1/2 tsp             Baking powder
1/2 tbsp           Milk Powder (I omitted this as I ran out of milk powder)

(E)
160g               Chopped Pecans (You can replace this with other nuts such as Walnut)
100g               Chocolate Chips

Method :
1. Preheat oven to 180C. Cream (A) together
2. Add (B) to (A) and mix until light and smooth.
3. In a separate clean mixing bowl, whip (C) until stiff peaks are formed.
4. Fold meringue into butter and egg yolk mixture (2) until well combined.
5. Sift (D) into batter and fold until well combined. Add (E) and mix until well incorporated.
6. Pour batter into lined baking tin and sprinkle with some pecan nuts on top for decoration. Bake cake at 180C for 50mins or test until skewer comes out clean.

About Kokken69

Køkken : Kitchen (Danish)

Hello, I am Shirley and welcome to Køkken69 where I document what I do in my kitchen. I enjoy baking and cooking. A chemist by training, I tend to draw upon my lab experiences and apply them to my cooking adventures. I have a strong weakness for every covetable kitchen gadget and colourful recipe books. My next driver to move would be a bigger kitchen- I can already picture it vividly in my mind.It is interesting how one's priority tends to shift as one moves on in life. When I was about to move into my first home 5 years ago, the focus of my excitement was on my bathroom. I knew exactly how I wanted it to look. This time round, my kitchen will take center stage and it is a wretched thing for it will make a typically expensive room within a house even more expensive to set up.

As expensive as it may get to be, I am not willing to compromise as I know it will be put to many good use. So till I find my next dream home, I will continue to play masak masak in my current kitchen... (above)

Features :

Strawberry Lassi : Featured in Vitamin G, Health & Fitness Segment of Glamour

Bamboo Charcoal Swiss Roll - Featured in The Kitchn

Blueberry Chiffon Cake - Featured in NYTimes