Wednesday, 6 February 2008

Coffee and Pecan Nut Cake

Quick and easy cake perfect with coffee (variation on the pandan cake recipe from a few months ago. Make double or treble for larger cakes but remember to allow for longer cooking).

For the cake
  • 2.5 oz/ 70 gms/ 1/3 cup butter
  • 2.5 oz/70 gms/ 1/3 cup caster sugar
  • 1 large egg
  • 5 oz/ 145 gms/ 2/3 cup self-raising flour
  • 2.5 oz/ 70 gms/ 1/3 cup chopped pecan nuts
  • 1 teaspoon vanilla essence (I use real vanilla essence it really does taste different)
  • 1 tablespoon liquid coffee (like Camp coffee) or see below if you don't have liquid coffee
Beat together the butter and caster sugar until light and fluffy.
Add the egg and beat mixture
Fold in the flour then mix in the chopped pecan nuts, vanilla essence and liquid coffee
Mix until just combined (not over mixing)
Spoon mixture into your prepared loaf tin, make a small well along centre of cake to stop it having a pointy bit in the middle when cooked (unless you want a pointy bit down the middle of your cake) and cook for approx. 30 mins in a moderate heat oven or until brown.
Tip: if you put a knife into the centre of the cake it should come out clean (no mixture sticking to it) Leave to cool

For the buttercream
  • 2 oz / 50 gms/ 1/3 cup butter
  • 4 oz/ 100 gms/ 2/3 cup icing sugar (confectioner’s sugar)
  • 1-2 teaspoons liquid coffee (to taste)
Combine the butter, icing sugar (confectioner’s sugar) and liquid coffee, beat until smooth
Spread over the cooled cake, you can add a few pecan nuts to decorate.

If you don't have liquid coffee you can mix 6 - 8 teaspoons instant coffee to 5 tablespoons boiling water stir well to dissolve and leave to cool. Use as liquid coffee essence.

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