Nigella's Coffee & Pecan Layer Cake
Author: 
 
Ingredients
  • 50 g walnuts or pecans
  • 200 g raw sugar
  • 225 g butter
  • 200 g plain flour
  • 4 tsp instant ecoffee powder
  • 2½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 4 large eggs
  • 1 - 2 tablespoons milk
BUTTERCREAM FROSTING
  • 350 g icing sugar
  • 175 g soft butter
  • 2½ tsp instant coffee powder dissolved in 1 Tbsp boiling water
  • Pecan halves to decorate
Method
  1. Preheat the oven to 160C.
  2. Butter two 20cm sandwich tins and line the base of each with baking parchment.
  3. Put the nuts and sugar into Thermomix bowl and blitz 10 sec/sp 9.
  4. Add cubed butter and process 20 sec/sp6.
  5. Scrape down.
  6. Add flour, baking powder, bi-carb and eggs and process 20 sec/sp6.
  7. Scrape down and insert butterfly.
  8. Add the milk and process a further 10 - 15 sec/sp 4 or until smooth.
  9. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
  10. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
BUTTERCREAM
  1. Place icing sugar into bowl and process 5 sec/sp 5 to remove lumps.
  2. Insert butterfly and add butter to bowl.
  3. Cream 20 sec/sp4. Scrape down and repeat.
  4. Dissolve the instant espresso powder in 1 Tbsp boiling water and add it while still hot to the bowl.
  5. Cream a further 10 sec/sp 4.
  6. Trim top of one cake and turn upside down. Spread over ⅓ of the buttercream.
  7. Top with second cake and spread remaining buttercream on top.
  8. Decorate with walnuts or pecan halves.
Recipe by ThermoGourmand at http://thermogourmand.com.au/index.php/2022/02/03/nigellas-coffee-pecan-layer-cake/