- 225g unsalted butter, very soft
- 225g brown sugar
- 4 large eggs, lightly beaten
- 225g self-raising flour
- 75g walnuts, finely chopped
- 2 tsp freshly ground coffee beans (dry)
- 2 tbsp milk
- 200g unsalted butter, very soft
- 450g icing sugar, sifted
- 1½ tsp vanilla extract
- 1½ tsp freshly ground
- coffee beans
- 20 pecan halves
- Preheat oven to 180°C and line a roasting tin roughly 20,5cm x 30,5cm x 5cm with greaseproof paper.
- To make the cake, put the butter and sugar into a large bowl and beat with a hand-held electric whisk until light and fluffy (about 3 minutes). Gradually add eggs, whisking all the time. If the mixture looks as if it’s about to curdle, mix in 1 tbsp of the flour.
- Use a large metal spoon to fold in the flour, chopped walnuts, coffee and milk to make a smooth batter. Spoon mixture into the prepared tin and level the surface. Bake for 35 to 40 minutes or until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then lift cake out and cool in its greaseproof paper on a wire rack.
- Meanwhile, make the icing by beating together the butter, icing sugar, vanilla extract and 1½ tbsp. hot water until smooth. Beat in the ground coffee.
- Once the cake is completely cool, peel off the paper and slice horizontally through the middle. Transfer the bottom layer to a large serving plate or board. Use half the icing to sandwich the layers back together, then spread remaining icing over the top of the cake. Neatly arrange the pecan halves on top of the cake. Cut into squares.
Per serving About 1 630kJ, 24g fat (12g saturated), 44g carbohydrate (35g total sugars).
To store Keep in an airtight container at room temperature
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