Baking Subscription November

 

This is described as pecan pie slice. 

There is no pastry.

How then can it be a pie? 

OK, it's not a pie, but what it is, is a rich gorgeous cake base with an equally rich, although quite sparse, caramelly topping full of pecans. With a bit of drizzled white chocolate just to finish. 

I moaned about this almost all the way through, starting off with the brown butter, which I find tricky. It's a bit like my lemon curd which never thickens in the time the recipe says it will; equally the butter in this did not brown in the 12-15 minutes they said it would take. Why can't I just melt it and be done, was the burden of my song while I stood like one o' clock half struck , stirring melted butter. I wouldn't mind so much if it smelt nice, but it doesn't does it? It smells like sick. In fact to my mind they only cooking smell worse than melted butter is hot orange juice. That said, it did give the cake a lovely treacly flavour, so I suppose it was all worth it. After moaning about that I moaned about the fact that, contrary to usual experience, there was not enough topping and definitely not enough chocolate for the drizzling. Moan, moan, moan. Moan, moan, moan. 

But you know what? It was so worth it.