A delicious nutty cake sweetened with choc chips and mixed spice.
To make pecan mix, finely chop pecans in a food processor.
Combine pecans with choc bits, sugar and spice.
Beat butter and sugars to a cream.
Add eggs and beat again.
Add almond meal, flour, bi-carb and sour cream
Spread half the batter in a 25cm spring form tin that has been lined and greased
Scatter over half of the nutty mix then the remaining batter. Top with the remaining nutty mixture
Bake for 60 minutes in a moderate oven until just firm.
Allow to cool for 10 minutes. Dust with icing sugar and cut into wedges, serve warm with double cream.
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