For my dad’s birthday, as per usual, I let the birthday dad decide on which cake he would like to have. My dad decided on this lovely recipe. I love coffee and any desserts that are made from coffee so I was really looking forward eating this, although, a little nervous as my previous attempts of coffee cakes have been disasters. I had my fingers crossed that this particularly one turned out fine.
I changed the recipe slightly and ground the pecans as well as adding chopped pecans for that bite and texture, I think this worked well.
When I did take the cake out the oven, I thought the rise on it wasn’t that high so yet again felt a bit disappointed. I did think maybe I should have used a 6 or 7″ tin and then I would have got a better rise. Although the cake did still taste nice and was still moist and fluffy, I enjoyed the icing, it was creamy with the mascarpone but the coffee taste was slightly a bit subtle for me, I would have to think of a way of adding more coffee taste without it ruining the texture of the icing.
I did enjoy the addition of the pecan nuts instead of using the usual walnuts which was a better choice in my opinion. I would make this again and make sure it’s more boozy and have a stronger taste of coffee.
- 175g - unsalted butter, softened
- 175g - caster sugar
- 3 - large eggs, beaten
- 175g - self-raising flour, sifted
- 1tsp - baking powder
- 2tsp - instant coffee powder
- 60g - ground pecans
- *Handful chopped pecan nuts (optional)
- 500g - mascarpone
- 100g - light muscovado sugar
- 4tbsp - Tia Maria coffee liqueur*
- handful pecan halves and coffee beans, to decorate
- 1. Preheat the oven to 180°C. Line a two 8" round tins and line with nonstick baking paper.
- 2. Beat the butter and sugar with an electric hand whisk for about 5 minutes 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.
- 3. Mix the coffee powder with 1 tablespoon of hot water and fold into the cake mix with the ground and optional chopped pecans.
- 4. Divide the cake mix between the two tins and smooth the surface. Bake for 20 minutes or until a skewer inserted into the middle of the cake comes out clean and the surface of the cake is slightly springy to touch.
- 5. Remove from the oven, leave to cool for 5 minutes in the tin and then turn out onto a wire rack and leave to cool completely. Drizzle the flat side of one cake with a tablespoon of coffee liqueur.
- 6. To make the icing, beat the mascarpone together with the sugar and the rest of the coffee liqueur 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 and a little pile of chocolate-covered coffee beans in the middle.
- *Can use other coffee liquor brands. It's well worth using liquor however if you don't drink you can substitute with coffee syrup or coffee.
