- 185g (6½oz) unsalted butter, softened
- 185g (6½oz) caster sugar
- 4 medium eggs, lightly beaten
- 1 tsp vanilla extract
- 185g (6½oz) self raising flour, sifted
- 1 tbsp coffee granules dissolved in 1 tbsp hot water
For the icing
- 150g (5oz) unsalted butter, softened
- 300g 10oz) icing sugar, sifted
- 3 tbsp cocoa powder, plus 1 tsp to dust
- 2 tbsp semi skimmed milk
- 2 tbsp coffee granules dissolved in tbsp hot water
- 8 pecans
Preheat the oven to 180C/160C fan/350F/Gas 4. Grease and line 2 x 20cm (8in) round cake tins with greaseproof paper. Using an electric hand whisk beat the butter and sugar together until pale and fluffy.
Gradually add the eggs and vanilla a little at a time beating well after each addition. Sift the flour over the mixture and fold in gently with a large metal spoon. Add the coffee and stir to a dropping consistency.
Divide the mixture between the tins and bake on the middle shelf for 20-25 minutes or until a skewer comes out clean. Leave the cakes to cool in there tins for 5 minutes then turn out onto a wire rack to cool completely.
Meanwhile using the electric hand whisk beat the butter, sugar and cocoa until pale and fluffy. Stir in the milk and coffee and beat until combined. Spread a thick layer of icing onto one layer of the cake then top with the other. Spoon 8 small spoonfuls evenly around the outside of the top layer of the cake then top with the pecans. Dust with cocoa powder to serve.
Top Tip for making Coffee and Pecan Victoria Sponge Cake
Cinnamon pairs well with coffee & pecans so you could add a tsp to the cake mixture.
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