This super-simple-to-make, nutty pecan & blueberry teacake with custard cream, is perfect when you're expecting guests to pop over for a cup of morning tea.
- 1 cup pecans
- 1 ½ cups brown sugar, firmly packed
- 1 cup plain flour
- 1 cup self-raising flour
- 3 tsp ground ginger
- 125 g cold unsalted butter, chopped
- 300 ml tub light sour cream
- 1 egg, at room temperature
- 1 tsp bicarbonate of soda
- 125 g punnet fresh blueberries
- 300 ml tub thickened cream
- ½ cup thick vanilla custard
- Grease a 20cm round cake pan. Line base and side with baking paper, extending 2cm above pan edge.
- Coarsely chop ½ cup of the pecans.
- Process remaining pecans, sugar, flours and ginger in a food processor until combined. Add butter and process until mixture resembles fine crumbs. 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. Pour into pan. Smooth over top. 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. Stand for 5 minutes in pan. Invert onto a wire rack to cool.
- Beat cream in a small bowl of electric mixer until soft peaks form. Swirl through custard.
- Serve cake with custard cream and remaining blueberries.
Try replacing fresh blueberries with fresh raspberries.
Cake can be made up to two days ahead. Store in an airtight container.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||22.4 g|
|Total carbohydrates||76.0 g|
|- Sugars||46.8 g|
|Dietary fibre||2.6 g|