It is a simple but sophisticated cake perfect for teatime. Shortbread like base, coffee filling and nutty topping. Tart like but not exactly. The base do not need to be cooled or rolled, the filling is just whisked with a fork and top’s decoration simple but spectacular. Strong coffee taste, could not be perfect for children (mine did not like) but adults, especially coffee fans will be pleased. Enjoy!
8 inch x12 inch rectangular pan
- ½ cup +1 tablespoon butter, softened
- ¼ cup sugar
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 2 cups pecans
- 2 teaspoon instant coffee granules
- 3 teaspoon boiling water
- 2 eggs
- ½ cup golden syrup or treacle
- 1/3 cup light brown sugar
- ¼ cup butter, melted
- 2 tablespoon all-purpose flour
Preheat oven to 400 °F (200°C) and grease and line pan (base and long sides).
Beat butter and sugar with an electric mixer until light and fluffy. Stir in flour with baking powder, in two batches. Press dough over base of pan. Bake for 10 minutes. Cool in pan 10 minutes, then pour the topping. Reduce oven to 350°F.
Make coffee topping: dissolve coffee in the boiling water in a medium heatproof bowl. Whisk in eggs, syrup (treacle), sugar, butter and flour until combined. Pour topping over slightly cooled base. Scatter pecans over topping in a single layer. Bake slice for about 25 minutes or until set. Cool in pan before cutting.
The recipe comes from AWW 'The baking collection' book.
Category: Tea and bundt cakes.
Tags: coffee, pecans.