Coffee and Pecan Cake

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Cake Recipe = Coffee and Pecan Cake - Serves 8

175g self raising flour
1.5 tsp baking powder
175g soft light margarine
30g caster sugar
3 large eggs, separated
3 tsp instant coffee mixed with 2 tbsp boiling water
75g pecan halves, chopped finely

Filling and topping:
1 tbsp instant coffee powder
4 tbsp of caster sugar
3tbsp coffee liqueur
100ml low fat crème fraiche
100ml low fat whipping cream, beaten until thick

Preheat the oven to 170°C. Line two 20cm sandwich tins with parchment paper.
Place the flour, baking powder, margarine, caster sugar and egg yolks in a large bowl and whisk everything together with a hand whisk until you have a smooth well combined mixture then fold in the coffee and chopped pecan nuts.

Clean the beaters and whisk the egg whites until soft peaks. Fold into the mixture. Divide between the two tins and bake for about 30 minutes. For the filling simply mix together the coffee powder, caster sugar, coffee liqueur and stir into the crème fraiche. Fold in the thick whipping cream.

Place one half of the sponge cake on a serving plate and spoon over half the coffee cream. Place the other sponge cake on top and spread over the remaining cream . Decorate with extra pecan nuts.