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Coffee Pecan Pie

© Dorling Kindersley Publishing Company GmbH, Munich, May 2015

INGREDIENTS

You will require 2 springform cake tins, each 18 cm diameter

 

200g soft butter, additional required for greasing the cake tins

250g flour

1½ teaspoon baking powder

175g of sugar

3 large eggs

2 tablespoons of Jacobs Krönung Freeze Dried Instant coffee

75g pecan nuts, chopped

 

For the glaze

50g butter

1 tablespoon of maple syrup

200g of powdered sugar

2 tablespoons of Jacobs Krönung Freeze Dried Instant coffee

Halved or chopped pecan nuts for garnishing

PREPARATION


Step 1

Preheat the oven to 180° C. Grease the cake tins and cover the bottom with baking paper. Mix the flour and baking powder, and sift the mixture into a large bowl. Add sugar, butter, eggs as well as the coffee, and mix everything with a whisk to a light mass that falls from the whisk. Add the nuts into the mixture, and place the mixture into the cake tins.


Step 2 

Bake the cakes at 180° C in the oven until golden brown, approximately 35-40 minutes. The cakes are ready when they spring back to light finger pressure and no more dough sticks to a stick, when placed into the cake. Remove from the oven, allow to cool in the cake tins for a few minutes, then remove and allow to cool on cake trays.


Step 3

Whilst the cakes are in the oven, you can start the glaze. Melt the butter and  maple syrup in a saucepan, then allow to cool slightly. Sift the icing sugar into a bowl and add the butter-syrup mixture and coffee. Mix everything in a few minutes with the whisk to form a spreadable coffee brown glaze. Spread half of the glaze on to the top of one of the cakes. Put the other cake on top, and cover the cake with the rest of the glaze. Garnish with pecan nuts.


Variant

You can prepare this same cake with walnuts instead of pecan nuts if you prefer.

 

 

© Dorling Kindersley Publishing Company GmbH, Munich, May 2015

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