Coffee & Pecan Cake

Saved Tesco recipe. Your annotations give doubled sponge amounts: 350 g butter, 350 g sugar, 6 eggs, 350 g flour, 2 tsp baking powder, 4 tsp coffee and 120 g pecans. The icing was not marked as doubled. The printed baking-time text is corrupted after “20”; use doneness checks.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C, fan 160°C. Butter two 20 cm loose-bottomed tins and line with baking paper.

Step 2

Beat butter and sugar for about 5 minutes until light and fluffy. Gradually add eggs, beating well after each addition. Fold in flour and baking powder with a metal spoon.

Step 3

Dissolve coffee powder in the hot water and fold into the batter with the chopped pecans. Divide between the tins and smooth the tops.

Step 4

Bake for about 20 minutes, checking that a skewer comes out clean and the surface springs back. Cool in the tins for 5 minutes, turn onto a rack and cool completely. Drizzle the flat side of one cake with 15 ml coffee liqueur.

Step 5

Beat mascarpone, muscovado sugar and the remaining 45 ml liqueur until smooth. Sandwich the cakes with one-third of the icing, then cover the top and sides with the rest. Decorate with pecan halves and chocolate-covered coffee beans.