I hope everyone had a lovely weekend especially all the mothers out there celebrating Mother's Day. I spent most of mine baking for an afternoon tea today. I baked everything from scratch except for the bread. There will be multiple posts to showcase everything we had today. I'm going to start with the layer cake which is a little different from the traditional victoria sponge cake. It's a twist on a coffee and walnut cake using pecans and maple syrup. The recipe is from Ocado which I modified slightly.
The cake was moist and the coffee and pecan flavours really came through. I am now totally in love with Camp coffee essence. The icing was on the sweet side but it went well with the cake. A definite winner! Leftovers were given to Yogi and his team - do let me know what you guys think! I wish I'd kept another slice for myself now :)
Recipe from ocado
I've added my changes below
For the cake
225g self raising flour
175g caster sugar
2 tablespoon coffee essence
100g pecans, roughly chopped
For the icing
4 tablespoon coffee essence
2 tablespoon maple syrup
350g icing sugar
Whole pecan nuts to decorate
- Preheat the oven to 180C.
- Grease and line 2 sandwich tins.
- Beat all ingredients for cake except pecans in a mixer until smooth.
- Stir in the pecans.
- Divide evenly into 2 tins and bake for approximately 30-35 minutes or until golden brown and a skewer inserted into the centre comes out clean.
- Allow to cool in the tins for 5 minutes before turning out to a wire rack to cool completely.
- To make the icing, melt the butter and maple syrup in a pan over medium heat.
- Sift the icing sugar into a large bowl.
- Pour the butter and syrup mixture into the icing sugar.
- Add coffee essence.
- Beat until smooth.
- Sandwich the cakes together with icing. Spread more icing on the top and sides.
- Decorate with whole pecans as shown or you can sprinkle crushed pecans on top.