{"id":2651,"date":"2016-02-07T13:09:19","date_gmt":"2016-02-07T13:09:19","guid":{"rendered":"http:\/\/loveeatsleepfood.com\/?p=2651"},"modified":"2020-06-03T10:24:07","modified_gmt":"2020-06-03T10:24:07","slug":"coffee-pecan-and-tia-maria-cake","status":"publish","type":"post","link":"https:\/\/loveeatsleepfood.com\/?p=2651","title":{"rendered":"Coffee, Pecan and Tia Maria Cake"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.
\n \"Coffee<\/a>\"Coffee\"Coffee<\/a>  \"Coffee<\/a> \"Coffee<\/a> \"Coffee<\/a> \"Coffee<\/a> \"Coffee<\/a> \"Coffee<\/a> \"Coffee<\/a> \"Coffee<\/a><\/p>\n

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Coffee, Pecan and Tia Maria Cake<\/div>\t
2016-02-08 06:17:49<\/div>
Rich coffee and nutty cake with lovely hint of coffee alcohol<\/div>\t
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Print<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t
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Prep Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t\t
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Cook Time<\/div>\n\t\t\t
20 min <\/span><\/div>\n\t\t<\/div>\t<\/div>\t\t
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For the Cake<\/div>\t\t\t
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  1. 175g - unsalted butter, softened<\/li>\t\t\t\t
  2. 175g - caster sugar<\/li>\t\t\t\t
  3. 3 - large eggs, beaten<\/li>\t\t\t\t
  4. 175g - self-raising flour, sifted<\/li>\t\t\t\t
  5. 1tsp - baking powder<\/li>\t\t\t\t
  6. 2tsp - instant coffee powder<\/li>\t\t\t\t
  7. 60g - ground pecans<\/li>\t\t\t\t
  8. *Handful chopped pecan nuts (optional)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    For the icing<\/div>\t\t\t
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    1. 500g - mascarpone<\/li>\t\t\t\t
    2. 100g - light muscovado sugar<\/li>\t\t\t\t
    3. 4tbsp - Tia Maria coffee liqueur*<\/li>\t\t\t\t
    4. handful pecan halves and coffee beans, to decorate<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Instructions<\/div>\t\t\t
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      1. 1. Preheat the oven to 180\u00b0C. Line a two 8\" round tins and line with nonstick baking paper.<\/li>\t\t\t\t
      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.<\/li>\t\t\t\t
      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.<\/li>\t\t\t\t
      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.<\/li>\t\t\t\t
      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.<\/li>\t\t\t\t
      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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Notes<\/div>\t\t\t
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        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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
          \n Adapted from Tesco <\/a> <\/div>
          \n Adapted from Tesco\n <\/div>
          https:\/\/loveeatsleepfood.com\/<\/div>\t
          Wordpress Recipe Plugin<\/a> by Recipe Card<\/a><\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

          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…<\/p>\n","protected":false},"author":1,"featured_media":2665,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[12,13],"tags":[],"class_list":["post-2651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/2651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2651"}],"version-history":[{"count":9,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/2651\/revisions"}],"predecessor-version":[{"id":2672,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/posts\/2651\/revisions\/2672"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=\/wp\/v2\/media\/2665"}],"wp:attachment":[{"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loveeatsleepfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}