Jane Beedle apple pecan fudge cake recipe on Lorraine

Jane Beedle served up a apple pecan fudge cake two ways (two-tier and three-tier) on today’s episode of Lorraine.

The ingredients for cake mixture (weight for three-tier cake in brackets):
80g (120g) eating apple, peeled and diced weight, do not use cooking apple it disintegrates, 1 tsp runny honey, ½ tsp ground cinnamon, 100ml apple juice, 1tsp ( 1½ tsp) bicarbonate of soda, ¾ tsp (1 tsp) salt, 80ml (120ml) buttermilk, 80g (120g) salted butter, softened, 80g (120g) shortening, 1tsp (1 ½ tsp) vanilla extract, 200g (300g) caster sugar, 4 (6) medium eggs, separated, 160g (240g) plain flour, 24g (36g) cornflour, 80g(120g) pecans, chopped (use walnuts if you prefer) and 80g (120g) chocolate covered fudge fingers, chopped.

Icing and decoration:

For the two-tier cake: Chocolate hazelnut spread, Approximately 50g pecan nuts, to decorate and Icing sugar, for dusting.

For the three-tier cake: 250g white chocolate, 250g unsalted butter, softened, 500g full fat cream cheese, 1 tsp vanilla extract and 50 – 100g icing sugar.

Caramelised pecans to decorate: 100g caster sugar, 12 pecans and Cocktail sticks.