Sort ingredients
jamesfwguy
QR Code
Listen
Pdf
In a saucepan, combine cream, butter, sugar, and honey. Bring the mixture to a boil while stirring, then let it simmer over low heat for 10 minutes. Stir in the chopped pecans and oats, then remove from the heat to cool.
Preheat your oven to 175°c/165°c fan. Grease and line a 20cm springform tin.
In a mixing bowl, cream together the butter, sugar and vanilla. Gradually beat in the eggs, ensuring each is well incorporated before adding the next. Sift in the flour, cinnamon and mixed spice and stir in the milk to achieve a smooth consistency. Finally, fold in the oats, ground almonds and grated carrots.
Pour the batter into the prepared pan, levelling the surface. Gently spread the pecan-oatmeal topping over the batter. Place in the oven and bake for 45 minutes or until a skewer comes out clean. Once done, remove the cake from the oven and let it cool on a wire rack.
Before serving, dust the cake with icing sugar.