Pecan and Cinnamon Ripple Squares is made with butter, eggs, self-raising flour, caster sugar, baking powder, vanilla extract, pecan nuts, light muscovado sugar, and ground cinnamon. This delicious Pecan and Cinnamon Ripple Squares recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 12 people.
This Pecan And Cinnamon Ripple Squares Recipe Is Absolute Favourites Cakes Cookbook by Mary Berry
Mary Berry Pecan And Cinnamon Ripple Squares Ingredients
- 225g (8oz) butter, softened, plus extra for greasing
- 4 large eggs
- 225g (8oz) self-raising flour (or 1 3/4 cups self-rising flour)
- 225g (8oz) caster sugar (or 1 1/8 cups granulated sugar)
- 2 tsp baking powder
- 1 tsp vanilla extract
For the Ripple:
- 1 heaped tsp ground cinnamon
- 100g (4oz) pecan nuts (or 1 cup pecans)
- 25g (1oz) light muscovado sugar (or 2 tbsp light brown sugar)
How To Make Mary Berry Pecan And Cinnamon Ripple Squares
- Prepare the Tin: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Grease a 30 × 23cm (12 × 9in) traybake tin with butter and line it with baking paper.
- Make the Pecan Ripple: Finely grind 75g (3oz) of the pecan nuts in a food processor. Mix these ground pecans with muscovado sugar and cinnamon in a bowl. Set aside. Chop the remaining pecans for topping and set them aside.
- 3. Prepare the Sponge Batter: In a large bowl, combine and beat the butter, eggs, self-raising flour, caster sugar, baking powder, and vanilla extract until smooth.
- Assemble the Cake: Spread just under half of the sponge mixture over the base of the prepared tin. Evenly spoon two-thirds of the pecan ripple mixture over this layer. Add the remaining sponge mixture on top and level it with a small palette knife. Create a marbled effect by swirling with a teaspoon. Sprinkle the remaining pecan ripple mixture and chopped pecans on top.
- Bake: Bake for 25–30 minutes or until the cake is risen, golden, and firm to the touch. Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely. Cut into squares to serve.
Recipe Tips
- Butter Consistency: Make sure the butter is softened, not melted, for the perfect sponge texture. This helps to create a light and fluffy batter.
- Swirling Technique: When creating the ripple effect, use the handle of a teaspoon to gently swirl through the batter. This ensures an even distribution of the pecan ripple and a marbled look.
- Measuring Pecans: Finely grind the pecans for the ripple and chop the remaining ones for topping. This adds texture and ensures a good distribution of flavor throughout the cake.
- Cool Before Cutting: Allow the cake to cool completely on a wire rack before cutting. This prevents the squares from falling apart and gives you clean, neat slices.
- Check for Doneness: Test the cake with a skewer or toothpick. It should come out clean when inserted into the center. If it’s not done, continue baking in short intervals to avoid overcooking.
What To Serve With Pecan And Cinnamon Ripple Squares?
This delicious Pecan and Cinnamon Ripple Squares pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, a cup of coffee, or a glass of milk. It can also be enjoyed alongside fresh berries, a drizzle of caramel sauce, a sprinkle of powdered sugar, or a side of yogurt for a tasty dessert.
How To Store Leftovers Pecan And Cinnamon Ripple Squares?
- Refrigerate: Cool the leftovers pecan and cinnamon ripple squares to room temperature before storing them in an airtight container in the fridge. They will stay fresh for up to one week.
- Freeze: Wrap the cooled leftovers pecan and cinnamon ripple squares in plastic wrap or foil and put them in a freezer bag. They can be frozen for up to 3 months. Thaw in the fridge for a few hours or at room temperature for about 30 minutes before eating.
Mary Berry Pecan and Cinnamon Ripple Squares Nutrition Facts
Serving Size: 1 square (based on 12 servings)
- Calories: 290
- Total Fat: 17g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 80mg
- Potassium: 130mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 3g
More Mary Berry Recipe:
- Mary Berry Orange Tea Bread
- Mary Berry Walnut and Coffee Sandwich Cake
- Mary Berry Lemon Lime Traybake
- Mary Berry Lucy’s Strawberry Slices
- Mary Berry Sultana Tea Loaf
Mary Berry Pecan And Cinnamon Ripple Squares
Description
Pecan and Cinnamon Ripple Squares is made with butter, eggs, self-raising flour, caster sugar, baking powder, vanilla extract, pecan nuts, light muscovado sugar, and ground cinnamon. This delicious Pecan and Cinnamon Ripple Squares recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
For the Ripple:
Instructions
- Prepare the Tin: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Grease a 30 × 23cm (12 × 9in) traybake tin with butter and line it with baking paper.
- Make the Pecan Ripple: Finely grind 75g (3oz) of the pecan nuts in a food processor. Mix these ground pecans with muscovado sugar and cinnamon in a bowl. Set aside. Chop the remaining pecans for topping and set them aside.
- Prepare the Sponge Batter: In a large bowl, combine and beat the butter, eggs, self-raising flour, caster sugar, baking powder, and vanilla extract until smooth.
- Assemble the Cake: Spread just under half of the sponge mixture over the base of the prepared tin. Evenly spoon two-thirds of the pecan ripple mixture over this layer. Add the remaining sponge mixture on top and level it with a small palette knife. Create a marbled effect by swirling with a teaspoon. Sprinkle the remaining pecan ripple mixture and chopped pecans on top.
- Bake: Bake for 25–30 minutes or until the cake is risen, golden, and firm to the touch. Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely. Cut into squares to serve.
Notes
- Butter Consistency: Make sure the butter is softened, not melted, for the perfect sponge texture. This helps to create a light and fluffy batter.
- Swirling Technique: When creating the ripple effect, use the handle of a teaspoon to gently swirl through the batter. This ensures an even distribution of the pecan ripple and a marbled look.
- Measuring Pecans: Finely grind the pecans for the ripple and chop the remaining ones for topping. This adds texture and ensures a good distribution of flavor throughout the cake.
- Cool Before Cutting: Allow the cake to cool completely on a wire rack before cutting. This prevents the squares from falling apart and gives you clean, neat slices.
- Check for Doneness: Test the cake with a skewer or toothpick. It should come out clean when inserted into the center. If it’s not done, continue baking in short intervals to avoid overcooking.
Mary Berry Pecan And Cinnamon Ripple Squares