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.
 Coffee and Pecan cakeCoffee and Pecan cake2Coffee and Pecan cake3  Coffee and Pecan cake4 Coffee and Pecan cake5 Coffee and Pecan cake6 Coffee and Pecan cake7 Coffee and Pecan cake8 Coffee and Pecan cake9 Coffee and Pecan cake10 Coffee and Pecan cake11

Coffee, Pecan and Tia Maria Cake
Rich coffee and nutty cake with lovely hint of coffee alcohol
Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
For the Cake
  1. 175g - unsalted butter, softened
  2. 175g - caster sugar
  3. 3 - large eggs, beaten
  4. 175g - self-raising flour, sifted
  5. 1tsp - baking powder
  6. 2tsp - instant coffee powder
  7. 60g - ground pecans
  8. *Handful chopped pecan nuts (optional)
For the icing
  1. 500g - mascarpone
  2. 100g - light muscovado sugar
  3. 4tbsp - Tia Maria coffee liqueur*
  4. handful pecan halves and coffee beans, to decorate
  1. 1. Preheat the oven to 180°C. Line a two 8" round tins and line with nonstick baking paper.
  2. 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. 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. 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. 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. 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.
  1. *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.
Adapted from Tesco
Adapted from Tesco