Coffee and pecan nut cake
Who could resist this afternoon treat?
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
35
MINUTES
Ingredients
225g butter, softened
210g caster sugar
225g self-raising flour
2 tsp baking powder
100g pecan nuts, chopped
3 eggs, lightly beaten
40ml strong espresso
For the icing:
120g butter, softened
220g icing sugar
20ml cold espresso
1 drop of milk, if necessary
Method
Preheat your oven to 180°C. Line an 8inch round, loose base or springform tin with baking parchment.
Place the softened butter and the caster sugar into your mixing bowl and beat with the whisk attachment until the mixture is light and fluffy.
In another bowl combine the other ingredients. Add these to your butter and sugar and mix slowly until everything is combined.
Bake for 35 minutes or until a skewer comes out clean. Allow to cool in the tin for ten minutes then place on a wire rack to cool completely.
Beat all the ingredients for the icing in the mixer with the whisk attachment until light and fluffy. Add the milk if necessary, it just loosens the mixture slightly and makes it easier to spread. Ice your cake and serve.
