Pecan nut blondies

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 200 g white chocolate
  • 100 g Pecan nuts
  • 1 glass (720 ml) Cherries
  • 4 Eggs (size M)
  • 250 g room-warm butter
  • 200 g Sugar
  • 1 TABLESPOON Bourbon vanilla sugar
  • 1 pinch Salt
  • 7-10 Tbsp grated zest of 1 organic lemon
  • 300 g Flour
  • 1 TEASPOON Baking Powder
  • 100 g Cornstarch
  • 100 g Whole milk yoghurt
  • 5 TABLESPOONS Milk
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Roughly chop the chocolate and melt over a warm water bath. Coarsely chop the nuts. Drain cherries well in a sieve.

  2. 2

    Separate eggs. Beat egg whites until stiff. Cream butter, sugar, vanilla sugar, salt and lemon zest with the whisk of the hand mixer. Stir in the egg yolks one after the other. Sift flour, baking powder and starch.

  3. 3

    Alternately stir yoghurt and milk into the butter egg mixture. Fold in chocolate and nuts. Fold in the beaten egg white.

  4. 4

    Line a square springform pan (24 x 24 cm) with baking paper. Fill in the dough and smooth it down. Spread cherries on the dough. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  5. 5

    manufacturer) Bake for 55-60 minutes. Remove from the oven and allow to cool. Remove from the tin, dust with icing sugar and cut into pieces. Whipped cream tastes good with it.

Nutrition Facts

KCAL
410 kcal
CARBS
44 g
FATS
24 g
PROTEINS
6 g

Categories & Tags

Cakes & Pastriesvery easyCake