Blueberry Pecan Cake With Custard Cream
December 27, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (236.2 g)
- Calories 725.1
- Total Fat - 40.3 g
- Saturated Fat - 19.4 g
- Cholesterol - 201.6 mg
- Sodium - 272.4 mg
- Total Carbohydrate - 75.6 g
- Dietary Fiber - 3.5 g
- Sugars - 41.1 g
- Protein - 12.4 g
- Calcium - 120.9 mg
- Iron - 1.9 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Grease a 20cm round cake pan and line base and side with baking paper, extending 2cm above pan edge.
Coarsely chop 1/2 cup of the pecans.
Process remaining pecans, sugar, flours and ginger in a food processor until combined and then add butter and process until mixture resembles fine crumbs. and then press 2 cups of mixture over base of pan with the back of a spoon.
Add sour cream, egg and soda to remaining crumb mixture in food processor and then pour into pan and smooth over top. and then sprinkle over half the blueberries and chopped pecans.
Cook in a moderate oven (180C) for about 55 minutes, or until a skewer inserted into centre of cake comes out clean and then let stand for 5 minutes in pan and then invert onto a wire rack to cool.
Beat cream in a small bowl of electric mixer until soft peaks form and swirl through custard.
Serve cake with custard cream and remaining blueberries.
Tips & Variations
No special items needed.