Cof­fee & Pe­can Cake

The Scots Magazine - - Carina’s Kitchen -

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.

In­gre­di­ents

● 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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.