Coffee & Pecan Cake
IF possible it’s best to cook both sponges on the same shelf in the oven. You may need to swap part way through cooking as my oven is on a very slight slant and the back cooks faster than the front. But I know that with practice!
Two of my favourite things. A cup of tea and a delicious slice of coffee cake. Pecans are slightly more expensive than walnuts so you can substitute if you want, but for a treat these sweet pecans make a lovely change. If you want to be extra fancy try caramelising the pecans to add an extra crunch. Perfect for any fancy visitors you may want to impress.
● 140g unsalted butter, softened
● 140g caster sugar
● 3 free range eggs
● 100g self-raising flour
● 40g ground pecans
● 1tsp instant coffee
● 1tsp baking powder
● 20ml milk ● ● ● Icing
● 100g unsalted butter, softened
● 100g icing sugar
● 20g toasted pecans, for decoration
● 2tsp coffee syrup