Coffee and pecan cake recipe

Ingredients 175g (6oz) unsalted butter, softened 175g (6oz) golden caster sugar 3 large eggs, beaten 175g (6oz) self-raising flour, sifted 1tsp baking powder 2tsp instant coffee powder 60g (2½oz) pecans, chopped For the icing 500g (1lb) mascarpone 100g (3½oz) light muscovado sugar 4tbsp coffee liqueur, such as Tia Maria or Kahlúa handful pecan halves and coffee beans, to decorate

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Butter 2 x 20cm (8in) loose-bottomed tins and line with nonstick baking paper. 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. Mix the coffee powder with 1 tablespoon of hot water and fold into the cake mix with the chopped pecans. 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. 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. 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. This pudding is very rich and indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions!

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