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
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