Cake

• 4 free range eggs, separated and 1 extra egg white
• 140g/5oz/3/4cup of caster (superfine) sugar
• 200g/7oz/1 3/4 cups of pecan nuts
• 4 heaped tablespoons of 100% rye breadcrumbs
• 1/2 heaped teaspoons of cream of tartar

Marsala Icing

• 225g/8oz/1cup of (DF) margarine, softened
• 255g/9oz/1 3/4 cups of icing (confectioners') sugar, sifted
• 75ml/2 1/2 fl oz/1/4 cup of Marsala
• Pecan halves to decorate
• (GF) cocoa powder to dust
• Grease and line with baking parchment (wax paper) a 20 cm /8 inch non-stick, loose bottomed, cake tin with deep sides

Method

1. Preheat the oven to 180C/350F/Gas mark 4 Make the cake first. Beat the egg yolks and sugar together in the food processor until pale and fluffy. Add the nuts and process briefly, so that they are finely chopped. Add the breadcrumbs and mix together for a moment. Transfer the mixture into a large bowl
2. In another bowl , beat the egg white with the extra egg white and the cream of tartar until stiff
3. Fold 2 tablespoons of the egg white into the pecan mixture and then gently fold in the rest
4. Spoon the mixture into the cake tin and bake for about 35 minutes, or until firm and brown and well risen
5. Leave the cake to cool in the tin for 20 minutes, then turn it out and peel off the baking parchment (wax paper). Allow to cool on a wire rack
6. Now make the icing. Beat the margarine and icing (confectioners') sugar until light and fluffy in the food processor, then carefully add a little Marsala at a time. Do not over beat or it will separate, also take care not to add too much Marsala as this will also make it separate
7. Slice the cake in half horizontally and when it is cold, spread the sponge with about one third of the icing. Cover with the top of the cake and spread the rest of the icing all over the cake
8. Decorate the top of the cake with pecan halves and dust with sifted cocoa powder
9. Store in an airtight container in the refrigerator until needed.