Salted pecan praline yule log recipe
A straightforward yule log with the addition of salted pecan praline.
Ingredients
- 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
- 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
- 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
- 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.
- Pour the mixture into a greased and lined 32 x 20cm (13 x 8 inches) Swiss roll tin and gently spread evenly.
- 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.
- Trim edges and roll up with the parchment paper inside. Leave to cool.
- 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.
- 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.
- Decorate with marzipan holly leaves and berries if liked.
This recipe was devised by Sue Batty for Stork and Flora.
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Eric Lanlard's white chocolate yule log recipe
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