- Coffee & Pecan Butterfly Cakes.jpg (27.14 KiB) Viewed 414 times
Preparation Time: 20 minutes
Cooking time: 18 minutes
Serves: 9 (makes)
If served as nine cakes, provides 356 cals, 32g fat (of which 11g saturates), 29g sugar and 0.5g salt per cake.
Ingredients
- 100g (3½oz) margarine or soft butter
- 100g (3½oz) caster sugar
- 100g (3½oz) self raising flour
- 2 medium eggs, beaten
- 2 tsp instant coffee
- 1 tbsp warm water
- 30g (1oz) chopped pecans
For the buttercream:
- 80g (3oz) soft butter
- 160g (5½oz) icing sugar
- 2 tsp instant coffee
- 1 tbsp water
For decoration:
- 5 pecans, cut in half
- Icing sugar to sprinkle
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Set 9 paper cake cases into a 12 hole bun tin.
2. Put the margarine, sugar, flour and eggs into a bowl, beat everything together with an electric hand mixer. Mix the coffee with the water, pour into the mix, beat again then fold in the chopped pecans.
3. Half fill the paper cases and bake for 15 - 18 minutes, until the buns are risen and baked through. Remove the cakes from the tin and leave to cool on a rack.
4. Once cool, cut a slice from the top of the buns - cut that in half and set aside.
5. Make the buttercream by beating the butter until pale. Add in the icing sugar, mix the coffee with the water and mix again. Pipe or spoon the buttercream on top of each bun.
6. Finish the cakes by setting the reserved halves of sponge at an angle on the buttercream to look like butterfly wings.
7. Place the halved pecans down the centre of the wings and finish with a sprinkle of icing sugar
¡SHARE TOPIC!