Cappuccino and Pecan Cake
This cake is a twist on your classic coffee and walnut cake. Using the pecans from our local harvest to give the cake texture and coffee to give it moistness and flavour, it is topped with the perfect coffee and white chocolate icing. This cake is perfect for a large gathering and serves 10-12.
Preheat the oven to180C. Grease two 20 cm springform cake tins.
200g butter at room temperature
100g brown sugar
100g castor sugar
4 large eggs
200g cake flour
2t baking powder
100g pecans, finely chopped
3T instant coffee dissolved in 1T of boiling water
50g dark chocolate, melted and slightly cooled
100ml sour cream
1t vanilla extract
1t ground cinnamon
Cream the butter and sugars until pale in colour. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder and cinnamon in a bowl. Gently fold into the mixture by hand using a metal spoon and a figure of eight movement to incorporate the flour into the mixture. Add the pecans, coffee, vanilla, sour cream and chocolate. With gentle movements stir in by hand until just mixed. This way you keep the lightness of the sponge.
Pour into the prepared tins and bake at 180C for about 25-30 minutes or until a toothpick inserted into the middle of the cake comes out clean. If you only have one tin, bake the entire mixture in the tin for 50 minutes and cut in half once cooled.
Allow the cakes to cool slightly. Loosen the spring form tins and using a flat or palette knife make a circle around the rim of the cake to loosen it. Remove the cake from the tin and cool on a wire rack.
Ice once completely cooled.
Tip: to remove the bottom of the cake tin, take a knife and run it around the rim of the cake tin bottom. Then invert the cake onto the wire rack. Using a flat or palette knife gently ease the cake tin bottom off the cake. Cover with a tea towel while they cool.
Icing
300g white chocolate
100ml milk
270g icing sugar, sifted
2T of coffee dissolved in 1T boiling water
Pecan halves to decorate
Melt the chocolate together with the milk. Add the coffee and stir. Stir in the sifted icing sugar until smooth. Place the bottom layer of the cake on a plate. Using a palette knife, ice the top of the cake. Place the second layer ontop of the icing. Ice the top layer of the cake. Decorate with pecan halves and dust with some cocoa powder.
Preheat the oven to180C. Grease two 20 cm springform cake tins.
200g butter at room temperature
100g brown sugar
100g castor sugar
4 large eggs
200g cake flour
2t baking powder
100g pecans, finely chopped
3T instant coffee dissolved in 1T of boiling water
50g dark chocolate, melted and slightly cooled
100ml sour cream
1t vanilla extract
1t ground cinnamon
Cream the butter and sugars until pale in colour. Add the eggs one at a time, beating well after each addition.
Sift the flour, baking powder and cinnamon in a bowl. Gently fold into the mixture by hand using a metal spoon and a figure of eight movement to incorporate the flour into the mixture. Add the pecans, coffee, vanilla, sour cream and chocolate. With gentle movements stir in by hand until just mixed. This way you keep the lightness of the sponge.
Pour into the prepared tins and bake at 180C for about 25-30 minutes or until a toothpick inserted into the middle of the cake comes out clean. If you only have one tin, bake the entire mixture in the tin for 50 minutes and cut in half once cooled.
Allow the cakes to cool slightly. Loosen the spring form tins and using a flat or palette knife make a circle around the rim of the cake to loosen it. Remove the cake from the tin and cool on a wire rack.
Ice once completely cooled.
Tip: to remove the bottom of the cake tin, take a knife and run it around the rim of the cake tin bottom. Then invert the cake onto the wire rack. Using a flat or palette knife gently ease the cake tin bottom off the cake. Cover with a tea towel while they cool.
Icing
300g white chocolate
100ml milk
270g icing sugar, sifted
2T of coffee dissolved in 1T boiling water
Pecan halves to decorate
Melt the chocolate together with the milk. Add the coffee and stir. Stir in the sifted icing sugar until smooth. Place the bottom layer of the cake on a plate. Using a palette knife, ice the top of the cake. Place the second layer ontop of the icing. Ice the top layer of the cake. Decorate with pecan halves and dust with some cocoa powder.
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