Monday, 18 January 2010

Coffee and Pecan Cake

Assalamualaikum wbkt..

175g @ 6oz self raising flour
125g @ 4oz butter or margarine
175g @ 6oz golden caster sugar
1 tbsp instant coffee powder or granules
2 eggs
50g @ 2oz pecans, roughly chopped

1 tbsp instant coffee powder or granules
1 tbsp cocoa powder
75g@ 3oz unsalted butter, softened
175g @ 6oz icing sugar, sifted whole pecans, to decorate

1 Preheat the oven to 190 degree or gas mark 5, 10 minutes before baking. Lightly oil and line the bases of 7 inch sandwich tins with baking paper. Sift the flour and reserve.

2 Beat the butter or margarine and sugar together until light and creamy. Dissolve the coffee in 2 tablespoon of hot water and allow to cool. Lightly mix the eggs with the coffee liquid. gradually beat into the creamed butter and sugar, adding a little of the flour with each addition.

3 Fold in the pecans, then divide the mixture between the prepared tins and bake in the preheated oven for 20-25 minutes, or until well risen and firm the touch. Leave to cool in the tins for 5 minutes before turning out and cooling on a wire rack.

4 To make the icing, blend together the coffee and cocoa powder with enough boiling water to make a stiff paste. Beat into the butter and icing sugar.

5 Sandwich the 2 cakes together using half of the icing. Spread the remaining icing over the top of the cake and decorate with the whole pecan to serve. Store in airtight tin.

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