Courgette cake with pecan nuts and raisins

Ingredients

120 ml sunflower oil
175 grams light brown caster sugar
1/2 orange , grater
1/4 teaspoon salt
2 eggs
200 grams zucchini , grated
200 grams flour
1 tablespoon baking powder
1 teaspoon cinnamon
100 grams white raisins
75 grams pecan nuts, roughly chopped
For the glaze
2 tablespoons full-fat yogurt
125 grams caster sugar

Instructions

Preheat the oven to 175 degrees.
Grease an elongated 25cm cake tin with butter and coated
The bottom and two sides with baking paper.

Put the sunflower oil, light brown caster sugar, orange zest,
And put the salt in a bowl and beat it lightly for a few minutes.
Add both eggs and beat the mixture briefly.
Spatula the grated zucchini, flour, baking powder, and cinnamon
Through the mixture.

Finally, stir the raisins and chopped pecan nuts into the batter.
Spoon it into the tin, smooth and fry the cake in 55-65 minutes until tender.
Allow the cake to cool briefly, then remove it from the tin using the baking paper.
Allow it to cool down far on a grid.

Mix the yoghurt with the icing sugar until a smooth glaze and brush the cooled cake with it.

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Pecan Turban Cake

Ingredients

110 grams butter at room temperature
250 grams granulated sugar or white caster sugar
3 eggs Size M
300 gram flour
2 teaspoons baking soda
Half teaspoon salt
2 packets Dr. Oetker Knocking Pudding Vanilla
125 Gram Sour cream
240 ml semi-skimmed milk
1 teaspoon vanilla extract
30 grams of pecans chopped.

For The filling:

100 grams of pecans chopped.
1 tablespoon cinnamon
100 grams butter, at room temperature
1 tablespoon flour.

Instructions

Preheat the Oven to 170 degrees.

Grease a tulbamncake with butter and bestuif the inside with flour.
Tap the excess flower again.

Divide the 30 grams of chopped pecans over the bottom of the turban shape.
This becomes later the top of the cake.

Stir the flour, baking soda, salt and puddingmix together. Then turn to the side.
Beat with the mixer the butter and sugar airy. Add the eggs and mix them well.

Then Add the milk, the sour cream, and the vanilla extract.
If you have all mixed up to an airy mass, add the already mixed the flour-pudding mixture. Whisk well together.

Stir The 100 grams of chopped pecans, the cream butter, cinnamon and flour together.
Pour a third of the cake batter into the turban shape. Divide then half of the pecan-cinnamon butter mixture over the batter.

Then Pour another third of the batter into the shape.
Distribute the remainder of the pecan-cinnamon butter mixture over the batter. Pour T=then the rest of the cake batter in the shape.

Put the cake in the oven (slightly below the middle) and bake it in 60-70 minutes until baked.

The cake is ready when a wooden skewer is clean.

Let the cake cool at least 30-60 in the turban with a tea towel over it,
Before you pull it out.

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Turban with Apple and Pecan Nuts and Caramel Sauce

Ingredients

3 eggs
200 grams dark brown caster sugar
280 ml sunflower oil
2 teaspoons vanilla extract
375 gram Flour
1 teaspoon salt
1 teaspoon baking soda
500 grams apple peeled and small cubes
120 grams pecan nuts, chopped

For the caramel sauce:

100 ml whipped cream
1 Bag Lonka Fudge

Instructions

Preheat the oven to 180 degrees and grease the Turban form.
Beat the eggs frothy in a bowl, gradually add the sugar.
Mix the oil and vanilla extract through it.

Mix the flour, salt and baking soda and add it to the egg mixture.
Stir the apple and pecan nuts through it.

Scoop the batter into the Turban form and bake the cake in 1 hour and 15 minutes in the preheated oven.

Let the cake cool for 10 minutes in the shape and then pour the cake on a serving dish.

For the caramel sauce, put the whipped cream and the fudge and heat under stirring until the sauce gets a nice tan. (not too dark) and slowly pour over the warm cake.

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Pecan Biscuits recipe

Ingredients

150 grams flour
Knife point Salt
75 grams pecans
125 grams of soft butter
3 tablespoons light brown caster sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 165 degrees
Coated a baking sheet with baking paper.

crumble the pecan nuts.
Mix in a bowl the butter with the sugar creamy.

Add the vanilla extract.
Sprinkle all throbbing bit by bit the flour hereby,
and stir the nuts through the last.

form of this loosely small balls
And put them on the baking sheet.

Press a little flat.
Bake them in the warm oven in about 15 minutes.
Let them evaporate on the plate for 10 minutes and then put them,
On a grid to cool down further.

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