170g (6 oz) Butter or Dairy Free Margarine
Pecans 16 or 25 or more!
Preheat oven 140c/120c Fan/275F/Gas Mark 1.
Grease and line cake tin. This recipe was made in a 7 inch/ 18 cm square tin.
Cream the sugar and butter or margarine together. Whisk in the eggs one at a time. Fold in the
flour and cinnamon. Put into tin and into the oven.
Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes
cleanly out. Allow to cool slightly. Meanwhile warm at least a quarter of a cup of jam and
brush over cake top.
Warm two dessert spoons of jam and toss in 16 to 25 pecans depending how generous you
want to be with the squares. Cut cake into squares or fingers. Coat the pecans with the jam
and centre onto to the fingers or squares.
For an extra treat mix some mascarpone cream with maple syrup and pipe some ribbons on
for extra decoration when cake is completely cool.
structure of this gluten free cake.