A super delicious and moist layer cake suitable for birthdays, special occasions or just everyday!
Nigella designed this cake for a food processor, so it was an easy conversion to the Thermomix. She used walnuts, but I prefer pecans.
Nigella's Coffee & Pecan Layer Cake
Author: The Bush Gourmand
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
- Preheat the oven to 160C.
- Butter two 20cm sandwich tins and line the base of each with baking parchment.
- Put the nuts and sugar into Thermomix bowl and blitz 10 sec/sp 9.
- Add cubed butter and process 20 sec/sp6.
- Scrape down.
- Add flour, baking powder, bi-carb and eggs and process 20 sec/sp6.
- Scrape down and insert butterfly.
- Add the milk and process a further 10 - 15 sec/sp 4 or until smooth.
- 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.
- 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
- Place icing sugar into bowl and process 5 sec/sp 5 to remove lumps.
- Insert butterfly and add butter to bowl.
- Cream 20 sec/sp4. Scrape down and repeat.
- Dissolve the instant espresso powder in 1 Tbsp boiling water and add it while still hot to the bowl.
- Cream a further 10 sec/sp 4.
- Trim top of one cake and turn upside down. Spread over ⅓ of the buttercream.
- Top with second cake and spread remaining buttercream on top.
- Decorate with walnuts or pecan halves.
Enjoy!