1 teaspoon baking powder
pinch of salt
180g unsalted butter, room temperature
230g granulated sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
2/3 cup sour cream*
½ cup dulce de leche
2/3 cup (73g) pecans, chopped
Preheat oven to 180°C/350°F. Butter a round 20cm (8in) springform pan, line base with a circle of baking paper and butter the paper as well (I used a pan with a removable bottom).
In a medium bowl, whisk together the flour, baking powder and salt. Using an electric mixer, cream butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in sour cream. Fold in flour mixture.
Spread half the butter mixture into the pan. Top the butter mixture with spoonfuls of dulce de leche. Use a knife to create a swirled effect. Repeat with remaining butter mixture and dulce de leche. Top with the pecans. Bake for about 1 hour or until golden and a skewer inserted into centre comes out clean. Cool in the pan over a wire rack for 25 minutes, then carefully remove the sides of the pan. Cool completely.
* homemade sour cream: to make 1 cup of sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker (I usually leave mine on the counter overnight – except on very warm nights – and it turns out thick and silky in the following morning; refrigerate for a creamier texture)
Serves 8
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