This weeks recipe is for a coffee and pecan cake. Pecan because I don’t like walnuts. Sorry walnut lovers. This is the cake which I stuffed my face with, after spending an hour at a gym class – seems logical right?! (Wrong).
Perfect with a cup of coffee mid morning catching up with pals, or for a sweet afternoon treat. Try this lovely cake, which ditches the traditional buttercream icing, as one I’m not a huge fan and two, when making cakes for what my mum calls ‘home use’ we try cutting down on fattening icings and indulgence. Yes, cakes covered in thick smooth icing, look beautiful and taste delicious but if you’re like us and need your regular dose of cake, it can be helpful to cut back sometimes. Now I’m not trying to claim this cake is healthy in anyway, that would be like saying Nutella is good for you because it contains nuts – it’s not. Although I think we all secretly wish it was! This cake is simply drizzled with some runny fondant water icing, and topped with chopped toasted pecans. If you prefer though, feel more than free to top with coffee buttercream … Just don’t come running to me when your jeans don’t fit haha!
6oz / 170g golden/normal caster sugar
6oz / 170g margarine or butter
6 oz / 170g self raising flour
3tsps instant coffee mixed its 3tsps boiling water
5oz /140g approx pecans
1stp instant coffee
Fondant icing sugar
1. Preheat your oven to 180c or 160c fan. Line your tin with silicone paper. I used a silicone square 9 inch tin, so something similar in size, but I like to add a strip of paper in the bottom so help get the cake out the tin.
2. Begin by creaming together the sugar and margarine. I used a kitchen aid for this, but you could use an electronic whisk or do it by hand and burn the extra calories, just make sure it’s really creamy, pale and fluffy.
3. Mix in your eggs one by one, combing well between each addition, if it curdles add a spoonful of the flour.
4. Toast your pecans in a dry pan on the hob, or in the oven, until the aromas are released and they are nicely toasted. Chop into small pieces.
5. Set aside a handful of your pecans, and add the rest to the flour and mix. This ensures an even distribution in your cake. Add in the coffee mixture into the butter, sugar and egg mixture. Then add in your flour and nuts and mix lightly until combined.
6. Pour the mix into your tin and bake in the oven for around 25 minutes, dependent on your tin size, until baked. To test, pierce the sponge with a skewer in the middle. If it come out clean and the sponge is springy to touch it’s done. Remove fro, the oven and leave it to cool in the tin, when cool remove from the tin and place on a serving plate/cake stand.
7. To make the icing, mix together the coffee and water until dissolved. Then add enough icing sugar to make a run in consistency, but thick enough to hold. The amount will vary and whenever I make icing, I tend to just add more icing sugar, or more water until I get my desired consistency and I usually end up with too much. So apologies on behalf of the lack of measurements here. Using a fork or a whisk drizzle the icing over the cake. Then sprinkle with the left over toasted pecans.