Espresso and pecan cake with chocolate buttercream
Rich espresso and salty pecans enhance the flavour of this light sponge cake with a soft buttercream
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
225g butter, warmed
215g golden caster sugar
225g self-raising flour
2 tsp baking powder, sieved
100g pecan nuts, chopped
3 eggs, lightly beaten
40ml espresso
For the icing:
150g butter, softened
250g icing sugar
25g cocoa powder
1 tsp vanilla extract
Method
Line a 9in round tin with baking parchment and heat the oven to 180°C.
Place the soft butter and the caster sugar into your mixing bowl and whisk until the mixture is light and fluffy.
In another bowl combine the rest of the cake ingredients. Add these to the butter and sugar mixture and mix slowly until everything is combined.
Scoop the mixture into the prepared tin and flatten it out. Bake for 35 minutes or until a skewer comes out clean. Allow to cool completely.
To make the icing, whisk all of the ingredients until light and fluffy and turning pale in colour. Add to the cake with a pallet knife and decorate it with fresh fruit and edible flowers.
