This recipe is inspired by the very talented Quirky Cooking's Sticky Pecan Muffins. And it is addictive! I adore pecans & toffee, and they go together deliciously in this tasty cake. It is dairy free and if made using almond meal is also gluten free. This recipe could easily be made using a food processor if no Thermomix is available, just make the toffee sauce on the stove top.
Preheat oven to 180c. Grease and line a slice tin (very important to line with grease proof paper as the toffee & pecans are very sticky).
70g raw pecans
Chop pecans on Speed 4, 5 seconds, until roughly chopped.
Sprinkle in slice tin.
3 tbs rapadura
2 tbs honey
1 tbs coconut cream (or nuttelex)
Melt in TM. 2 minutes, 100c, Speed 1.
Pour over pecans in slice tin.
130g raw pecans
110g macadamia oil
80g spelt flour or almond meal (I use dehydrated pulp from my almond milk, but store bought almond meal is fine)
1/4 tsp vanilla powder
1/2 baking powder
1/2 tsp Himalayan rock salt, ground
Place in TM, Speed 4, 6 seconds. Scrape down sides of bowl. Mix again Speed 3, 5 seconds.
Pour mixture into slice tin, try not to disturb the pecans and toffee to much.
Bake for 20-25 minutes, until skewer poked into middle of cake comes out clean.