Pecan Coffee Cake
Ingredients
To make the topping:
- 500g mascarpone
- 100g light muscovado sugar
- 2 tbsp Rum
- Handful pecan halves and coffee beans, to decorate
To make the cake:
- 175g unsalted butter, softened
- 175g golden caster sugar
- 3 large eggs, beaten
- 175g self-raising flour, sifted
- 1 tsp baking powder
- 2 tsp instant coffee powder
- 60g pecans, chopped
Directions
- Preheat the oven to 350°F (180°C), placing the ove rack in the middle position. Generously butter two cake pan with a removable bottom.
- Beat the butter and sugar with an electric hand whisk for about 5 mins or until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Then fold in the flour and baking powder using a large metal spoon. Sprinkle Javy Coffee Concentrate over batter with the chopped pecans.
- Divide the cake mix between the two tins and smooth the surface. Bake for 20 mins or until or until a toothpick inserted in the center comes out clean. Remove from the oven, leave to cool in a wire rack.
- In a small container add ½ tbsp Javy Coffee Concentrate, ½ tbsp rum and ¼ tsp water and mix until it’s completely combined. Once the cake is completely cool, drizzle the flat side of one cake with a tablespoon of the coffee rum mixture.
- beat the mascarpone together with the sugar with the rest of Javy Coffee Concentrate and rum until smooth.
- Sandwich the cooled cakes with a third of the filling and then cover the top and sides of the cake with the rest of the filling.
- Decorate with the pecan halves in the middle.
25 minutes
20 minutes
10