Our new coffee and walnut cake. You don't lose the flavours of this classic cake – a kick of coffee with the crunch of pecans and an oh-so-silky topping
- 200g (7oz) butter, softened
- 100g (4oz) light brown sugar
- 100g (4oz) golden caster sugar
- 4 large free-range eggs
- 200g (7oz) plain flour
- 1¼tsp baking powder
- 100g (4oz) pecans, finely chopped
- 3½tbsp espresso powder, dissolved in 1tbsp water
- 50g (2oz) dark chocolate, melted
- 100ml (4fl oz) soured cream
- ½tsp vanilla extract
- ½tsp ground cinnamon
- 100g (4oz) butter, softened
- 200g (7oz) cream cheese
- 200g (7oz) icing sugar
- 1tsp espresso powder
- 20-25 pecans, to decorate
- 20cm (8in) round tin, greased and the bottom lined with baking parchment
Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cake, whisk the butter and sugars in a large bowl until light, pale and creamy. Gradually beat in the eggs, mixing well after each addition; don't worry if it curdles. Sift in the flour and baking powder and gently fold through.
Add the pecans, espresso mix, melted chocolate, soured cream, vanilla and cinnamon. Mix well then pour into the prepared tin, smooth the top and bake for 50 minutes or until a skewer inserted into the middle comes out clean. Once cool enough to handle, remove the cake from the tin to cool on a wire rack. Cut in half horizontally, so you have 2 layers.
To make the frosting, cream the butter and cream cheese together using an electric whisk until well combined and light. Then beat in the icing sugar and espresso powder. Use half as a filling, then spread the rest over the top of the cake and smooth with a palette knife. Decorate with the pecans.