Jane Beedle's apple pecan fudge cake

Friday 10 February at 11:12am

One cake, two ways: GBBO runner-up Jane Beedle is in the kitchen with a recipe that can be made as a ‘naked’ two tier undecorated cake or three-tier cake decorated with white chocolate cream cheese frosting.

NOTE: The ingredients for the three-tier cake are in brackets below

For the two-tier cake:Serves 8-10Prep: 30 minutes, plus cooling timeCook: 30 minutes

For the three-tier cake:Serves 10-14Prep: 45 minutes, plus cooling timeCook: 30 minutes

Ingredients for cake mixture (weight for three-tier cake in brackets)80g (120g) eating apple, peeled and diced weight, do not use cooking apple it disintegrates1 tsp runny honey½ tsp ground cinnamon100ml apple juice1tsp ( 1½ tsp) bicarbonate of soda¾ tsp (1 tsp) salt80ml (120ml) buttermilk80g (120g) salted butter, softened80g (120g) shortening1tsp (1 ½ tsp) vanilla extract200g (300g) caster sugar4 (6) medium eggs, separated160g (240g) plain flour24g (36g) cornflour80g(120g) pecans, chopped (use walnuts if you prefer)80g (120g) chocolate covered fudge fingers, chopped

Icing and decoration:

Two-tier cake:Chocolate hazelnut spreadApproximately 50g pecan nuts, to decorateIcing sugar, for dusting

Three-tier cake:250g white chocolate250g unsalted butter, softened500g full fat cream cheese1 tsp vanilla extract50 – 100g icing sugar

Caramelised pecans to decorate:100g caster sugar12 pecansCocktail sticks2 (or 3) x 18.5 cm diameter sandwich tins, greased and base-lined

Method:

Preheat oven to 160 C (Fan) 180 C ( Conventional)
Place the diced apple, honey and cinnamon in a saucepan, add sufficient apple juice to cover, bring to the boil and simmer for 2 – 3 minutes until soft but not disintegrating. Set aside to cool.
Add the bicarbonate of soda and the salt to the buttermilk and leave to stand
In a large bowl cream together butter, shortening, vanilla and sugar until pale and fluffy
Add the egg yolks one at a time and beat well. In a separate bowl whisk egg whites to stiff peaks. Fold in the flour and cornflour and buttermilk mixture alternately, starting and ending with flour.
Fold in drained apple, chopped pecan nuts and fudge. Fold in the whisked egg whites.
Divide mixture equally between the cake tins. If making a two tier cake place pecans on top of the cake mixture on one tin only. Bake in preheated oven for approximately 20 - 25 minutes until skewer inserted in the middle comes out clean.
Leave in the tins for 10 minutes then remove and place on a wire rack to cool
For two-tier cake: Remove the baking parchment, sandwich two sponges together with chocolate hazelnut spread, keeping pecan nut decorated one for the top. Place on a plate and dust lightly with icing sugar.

For three-tier cake:

Melt the white chocolate in a bowl over a pan of barely simmering water. When melted leave to cool.
Beat together the butter and cream cheese until smooth and fluffy. Add the melted chocolate and vanilla and continue to beat. Taste it to see how sweet it is and add the icing sugar a little at a time until you are happy with the sweetness.
Sandwich the three sponges together using some of the icing, making sure you have a flat side at the top. You may need to trim some of the tops. Spread buttercream over the sides and top using a palette knife until desired effect is reached.
Pipe some rosettes around the top and decorate with caramelised pecans (see recipe below). You could use plain pecans if you prefer.

NOTE: The cake can be chilled but remove from the fridge half an hour before serving

Caramelised pecans:

Stick a cocktail stick into each pecan.
Put the caster sugar in a small steel saucepan and heat gently, do not add water.
When it has started to melt keep stirring until a soft golden caramel colour. (You can stir caramel if it does not have water in it).
Remove from heat and dip each pecan into the caramel mixture, place on a sheet of baking parchment to harden.

TIPS:

If you are short of time use canned pears in place of eating apples, drained and diced, no need to poach.

You could also use dried apple slices instead of pecans, which you can find in the supermarket dipped in the caramel, they taste like toffee apple.

If you have not got buttermilk add some lemon juice or white wine vinegar to milk