Pecan Cake with Salted Caramel

Cake ingredients:
- 85gr Pecan Nuts;
- 75g melted butter
- 220g unleavened wheat flour
- 1 teaspoon yeast
- 1/2 teaspoon salt
- 125g Brown Sugar
- 2 Eggs L;
- 100ml Milk
- 15ml Lemon Juice or Vinegar
- 1 teaspoon Vanilla Flavouring (optional).

Ingredients for the topping:
- 200g Milk/Cream Caramels;
- 80ml of Cream
- 1/2 teaspoon Nectonsa #MarcaMarnoto Salt
- 1 teaspoon of Salted Caramel Premium Liqueur.

- Preheat the oven to 160°c;
- Place the milk and lemon juice in a bowl and leave for about 2 minutes;
- Add the butter, eggs, vanilla, salt and sugar and mix well to obtain a homogeneous cream;
- Add the sieved flour and the yeast and stir with a spatula;
- Finally, add the Pecan nuts (cover them with flour so they don't sink);
- Put the mixture in a 1,5litre tin and bake for 35 to 40 minutes or until the toothpick comes out clean.
For the topping, place all the ingredients in a microwaveable bowl and heat in 30 second intervals, stirring constantly until the desired texture is obtained. (do not forget that when cooling the caramel will become stiffer).
This cake should be made and eaten within 2 days (hence why it's smaller), as it tends to get drier. The caramel itself will also get harder over time.
Cake created by: Nessinha Coutinho