There’s nothing like a slice of homemade cake to lift your spirits and with todays recipe you’re bound to have a happy tummy too! My husband loves Coffee and Walnut cake but it’s not one of my faves, so when he requested one recently I had to make my own version and came up with this incredibly easy Coffee And Pecan Cake Recipe. The pecan offers a slight twist on the walnut but it’s still a traditional flavour combination. Then the cake is filled to bursting with freshly whipped cream delicately flavoured with Kahlua coffee liqueur.
8oz/ 225g Self Raising Flour
8oz/ 225g Unsalted Butter
8oz/ 225g Soft Brown Sugar
2 1/2 Tbsp Freshly made Espresso
3oz/ 85g Pecans (with a few extra for decoration)
Optional – Kahlua Coffee Liqueur to taste
Combine the flour, butter, sugar and eggs in a large mixing bowl and whisk until light and fluffy.
Add the Espresso, I recommend using some that has been freshly made and cooled slightly. Chop the pecans and fold into the mixture.
Divide the cake batter between two oiled cake tins and bake in an oven approximately 175C/ 350F/ Gas Mark 4 for 30minutes or until cooked through. Cool the cakes on a wire rack.
Once the cakes are cooled it’s time to make the filling. How much cream you use depends on your own preference (I like a lot!). Whip the cream using an electric mixer and then add in coffee liqueur to taste, adding 1/2 tbsp at a time.
Sandwich the two cake halves together using the cream.
Finally decorate the top of your cake with a few piped blobs of cream, then pop a pecan on top of each blob and push it down ever so slightly.
Remember that as this cake contains fresh cream it will be need to be kept in the fridge. 🙂
That’s all there is to it!