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Pecan Butter Cake Recipe
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Ingredients : Makes one 20cm square cake |
125 g
1/2 cup
1/4 cup
2
1 teaspoon
3/4 cup
1 1/2 cups
1/2 cup
Coffee Icing
1 cup
1 teaspoon
1-2 tablespoons |
Unsalted butter
Caster sugar
Raw sugar
Lightly beaten
Vanilla essence
Ground pecans
Self-raising flour
Milk
Whole pecans, for decoration
Icing sugar
Instant coffee powder
Water |
Method :
- Preheat oven to moderate 180oC.
Brush a deep, 20cm square cake tin with melted butter or oil, line base
and side with paper, grease paper.
- Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
- Add the eggs gradually, beating
thoroughly after each addition. Add essence, beat until combined.
- Transfer the mixture to a large mixing
bowl.
- Using a metal spoon, fold in the sifted flour
and cocoa powder alternately with the
milk.
- Stir until just combined and the
mixture is almost smooth.
- Pour mixture into prepared tin; smooth
surface. Bake for 40 minutes or until skewer comes out clean when
inserted in centre of cake.
- Leave in tin 10 minutes before turning
onto wire rack to cool.
- To make Coffee Icing - Combine
sifted icing sugar, coffee and sufficient liquid in a small bowl to form
a firm paste. Stand bowl in pan of simmering water, stirring until icing
is smooth and glossy, remove from heat. Spread icing over cake using a
flat-bladed knife. Decorate with whole pecans.
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