I have never professed to being the greatest baker in the world, but that all could be about to change. For I have just purchased an oven thermometer, and it has been quite life changing (or bake changing, at least).

Let me just clarify, I am certain there are ovens on the market that heat to the temperature they claim on the dial, do the dishes, drop the kids off at school and join you on stage for a karaoke classic but I rent my home and have no choice in the type of oven I have. And let me tell you, I've had a few. I read somewhere the other day that for your standard domestic oven, the gauge gets a little tired after a while – don't we all. The amount of charred brownies I've pulled from my oven over the years is too many to mention and I could never figure out why. Then the oven thermometer came into my life. It's incredible! I placed it on the middle shelf and heated my oven to 150 degrees. After 10 minutes I had a look and it was already slamming on 230 degrees! Unbelievable.

So before you give up your career as a baker and decide to take up professional Thai kick boxing, I highly recommend you go out and get yourself an oven thermometer. They range in price but I bought mine for under ten dollars and it works a treat. So much so that I managed this pecan brownie cake without burning it! Fluffier than a brownie, but won't rise like a sponge – this is delicious with a good quality vanilla ice cream.

Pecan Brownie cake

1.25 cups plain flour
1 cup caster sugar
1/4 teaspoon of baking powder
1 packed cup brown sugar
1 cup organic cocoa powder
4 eggs
250gms melted butter
Shredded coconut to serve
100gms pecans (plus a few 10 or 12 for decoration)

Heat your oven to 180 degrees, grease your slice tin (27x17x3) and line with baking paper.

Sift all of the dry ingredients together except for the brown sugar. Add the eggs, melted butter and brown sugar then mix with a hand mixer until combined. Throw in the pecans and stir them through. Pour the mixture into the prepared cake tin – be sure to bang it few times on the bench to get rid of any air pockets.

Bake for 40 minutes. Remove from the oven and cool in the tin before slicing. Sprinkle over shredded coconut and let cool. Add a pecan to each piece and serve with best vanilla ice cream you can find.