So the kids have been all about the baking at the moment, which in a fit of I’m-missing-you-as-you’re-at-school-so-of-course-you-can-do-any-activity-you-like-as-long-as-it-makes-you-happy, misty-eyedness, I have given them free-reign of the kitchen, with maybe a teeny bit of input from me.
In this case, I had a bag of pecans that needed using up so decided to make this DELICIOUS and what feels like a proper grown up afternoon tea treat, Coffee and Pecan Cake. Which the children still really enjoyed, despite the coffee. Note to self: Letting children lick a coffee-laden bowl might make them ‘lively’. You have been warned.
Serve to friends with a proper cuppa and enjoy!
- 175g Self-raising flour
- 125g Butter
- 175g Golden Caster Sugar
- 1 Tbsp Instant Coffee Granules
- 2 Large Eggs
- 50g chopped Pecans
- 1 tbsp Instant Coffee Granules
- 1 tbsp Cocoa Powder
- 75g Unsalted Butter
- 175g Icing Sugar
- Several Whole Pecans, to decorate
- Preheat the oven to 190c/375f/Gas Mark 5.
- Lightly grease the inside of 2, 18cm circular sandwich tins.
- Sift the flour using a sieve, and set to one side.
- Beat the butter and sugar together until light and creamy.
- Dissolve the coffee in 2 tablespoons of hot water, and then allow to cool.
- Lightly mix the eggs with the coffee mixture, and then gradually beat into the creamed butter and sugar, adding a little of the sifted flour with each addition.
- Fold in the pecans, the divide the mixture between the prepared tins and bake in the preheated oven for 20-25 minutes until well risen and firm.
- Leave to cool in the tins for 5 minutes for turning onto a wire rack.
- Blend together the coffee and cocoa powder with enough boiling water to make a stiff paste.
- Beat into the butter and icing sugar.
- Sandwich the two cakes together using half of the icing.
- Spread the remaining icing over the top of the cake, and then decorate with the whole pecans to serve.