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Coffee and pecan cake recipe

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Bake this indulgent coffee and pecan cake for an irresistible twist on a traditional teatime bake. Fluffy coffee and pecan sponges are sandwiched with creamy coffee mascarpone icing for the perfect afternoon tea treat. See method

Serves 10
25 mins to prepare and 20 mins to cook, 5 mins to cool
615 calories / serving

Ingredients

175g unsalted butter, softened
175g golden caster sugar
3 large eggs, beaten
175g self-raising flour, sifted
1 tsp baking powder
2 tsp instant coffee powder
60g pecans, chopped

For the icing

500g mascarpone
100g light muscovado sugar
4 tbsp coffee liqueur, such as Tia Maria or Kahlúa
handful pecan halves and coffee beans, to decorate

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2560kj
615kcal 31%
Fat
45g 65%
Saturates
22g 111%
Sugars
30g 34%
Salt
0.4g 7%

of the reference intake
Carbohydrate 45.6g Protein 8.5g Fibre 1.1g

Method

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Butter 2 x 20cm loose-bottomed tins and line with nonstick baking paper.

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Beat the butter and sugar with an electric hand whisk for about 5 mins or until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Then fold in the flour and baking powder using a large metal spoon.

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Mix the coffee powder with 1 tablespoon of hot water and fold into the cake mix with the chopped pecans.
Divide the cake mix between the two tins and smooth the surface. Bake for 20 mins or until a skewer inserted into the middle of the cake comes out clean and the surface of the cake is slightly springy to touch.

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Remove from the oven, leave to cool for 5 mins in the tin and then turn out onto a wire rack and leave to cool completely. Drizzle the flat side of one cake with a tablespoon of coffee liqueur.
To make the icing, beat the mascarpone together with the sugar and the rest of the coffee liqueur until smooth. Sandwich the cooled cakes with a third of the filling and then cover the top and sides of the cake with the rest of the filling. Decorate with the pecan halves and a little pile of chocolate-covered coffee beans in the middle.