Salted pecan praline yule log recipe

Salted pecan praline yule log recipe

A straightforward yule log with the addition of salted pecan praline.

Ingredients

For the Genoese sponge
  • 20 g margarine, melted
  • 85 g caster sugar
  • 3 medium eggs
  • 85 g self-raising flour
  • 2 tbsp cocoa powder
  • 0.7 oz margarine, melted
  • 3 oz caster sugar
  • 3 medium eggs
  • 3 oz self-raising flour
  • 2 tbsp cocoa powder
  • 0.7 oz margarine, melted
  • 3 oz caster sugar
  • 3 medium eggs
  • 3 oz self-raising flour
  • 2 tbsp cocoa powder
For the icing
  • 85 g margarine
  • 225 g icing sugar, sieved with 2 tbsp cocoa powder
  • 2 tsp semi-skimmed milk
  • 2 tbsp chestnut purée
  • 3 oz margarine
  • 7.9 oz icing sugar, sieved with 2 tbsp cocoa powder
  • 2 tsp semi-skimmed milk
  • 2 tbsp chestnut purée
  • 3 oz margarine
  • 7.9 oz icing sugar, sieved with 2 tbsp cocoa powder
  • 2 tsp semi-skimmed milk
  • 2 tbsp chestnut purée
For the praline
  • 55 g caster sugar
  • 55 g pecan nuts
  • 1 pinch (be generous) sea salt crystals
  • 1.9 oz caster sugar
  • 1.9 oz pecan nuts
  • 1 pinch (be generous) sea salt crystals
  • 1.9 oz caster sugar
  • 1.9 oz pecan nuts
  • 1 pinch (be generous) sea salt crystals

Details

  • Cuisine: British
  • Recipe Type: Cake
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 10

Step-by-step

  1. Place the eggs and sugar in a bowl and whisk over gently simmering water (do not allow bowl to touch water) until light and thick and mix leaves a ribbon trail when whisk is lifted out. Gently fold in the flour and cocoa using a spatula and finally drizzle in the melted margarine and fold in.
  2. Pour the mixture into a greased and lined 32 x 20cm (13 x 8 inches) Swiss roll tin and gently spread evenly.
  3. Bake in preheated oven 200°C, 190°C fan, Gas mark 6 for 10 - 12 minutes until springy to the touch and slightly shrinking from the sides. Remove from oven and turn out onto a sheet of baking parchment sprinkled with sugar.
  4. Trim edges and roll up with the parchment paper inside. Leave to cool.
  5. Place ingredients for icing in a bowl and beat together until smooth. Gently unroll Swiss roll and spread half the icing over. Re-roll without the greaseproof paper, then cover the surface with remaining icing. Mark with a fork to resemble a log.
  6. For the praline, place the ingredients in a heavy based pan and place over a gentle heat. Shake the pan at intervals until the sugar melts and turns a golden caramel colour. Turn out onto parchment paper and leave to cool. Use a rolling pin to break into smaller pieces and use to scatter over the log. Lightly dust with icing sugar.
  7. Decorate with marzipan holly leaves and berries if liked.

This recipe was devised by Sue Batty for Stork and Flora.

You might also like:

Eric Lanlard's white chocolate yule log recipe

Eric Lanlard's chestnut and dark chocolate yule log recipe

Mary Berry's Christmas pudding recipe

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