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Coffee and pecan nut cake

By Faeza
03 February 2017

COFFEE AND PECAN NUT CAKE

Ingredients:

¦ 250g unsalted butter

¦ 200g (1 cup) castor sugar

¦ 4 extra large eggs

¦ 60ml (4 tablespoons) instant

coffee dissolved in

¦ 125ml (½ cup) milk

¦ 240g (2 cups) self-raising flour

¦ 75g (3/4 cup) pecan nuts, chopped

Coffee cream icing:

¦ 125g butter

¦ 200g (2 cups) icing sugar

¦ 15ml (1 tablespoon) instant coffee

dissolved in

¦ 65ml (¼ cup) milk

¦ 12 pecan nut halves, to decorate

Instructions: 

Preheat the oven to 180°C. Grease and

line 2 x 20cm loose bottomed cake

tins. In a bowl, beat butter and sugar

together until very light and pale.

Add eggs one at a time to the

butter and sugar mixture, beating

well to completely incorporate each

egg before adding the next egg.

Add coffee and milk to the mixture

and stir well. Add flour and nuts and

stir until well combined.

Spoon cake mixture into cake tins.

Bake in oven for 25-30 minutes,

or until a skewer inserted into the

centre of the cake comes out clean

and the cake is golden-brown.

Remove the cakes from the oven

and leave to cool on a wire rack.

For the butter cream icing: beat

butter and icing sugar together in a

small bowl until pale and light. Add

coffee and mix well. Spread coffee

cream over the top of each cake,

place one cake on top of the other.

Decorate the top of the cake with

pecan nut halves.

COST PER

SERVING

R10

RECIPES AND STYLING: DORAH SITOLE ASSISTANT: KUTLOANO KUNUTU

PHOTOGRAPHER: ROELENE PRINSLOO PROPS: STYLIST’S OWN