Ingredients

1. 200 g (7 oz) chopped pecans
2. ¾ cup dark chocolate chips
3. 40 g (¼ cup) light muscovado sugar (or light brown sugar)
4. 2 teaspoons mixed spice
5. 160 g (1 1/2 sticks) butter, softened
6. 165 g (¾ cup) caster sugar
7. 40 g (¼ cup) light muscovado sugar (or light brown sugar)
8. 3 eggs
9. 150 g (1 cup) plain flour
10. 2 teaspoons baking powder
11. 125 g (1 cup) ground almonds (almond meal)
12. 250 ml (1 cup) sour cream

Instructions

1. Preheat the oven to 180°C/350°F (without fan).
2. Line a 24 cm (9 inch) cake tin with baking paper and grease the sides.
3. Mix together the ingredients for the pecan spice mixture in a bowl and set aside.
4. In a separate bowl, cream together the butter, caster sugar and light brown sugar.
5. Beat in the eggs, one at a time.
6. Then add the flour, baking powder, almond meal and sour cream.
7. Mix everything together until well-combined.
8. Pour half of the batter into the cake tin.
9. Sprinkle with half of the pecan spice mixture.
10. Spread over the remaining batter and sprinkle the remaining pecan spice mixture over the top.
11. Bake for 45-60 minutes, or until the centre of the cake is cooked.
12. Leave the cake in the tin for about 10 minutes, before removing it carefully to a cooling rack.
13. This cake is delicious served warm.