Step 2
To make the sponge, cream together 250g of the butter and 250g of the caster sugar then add the eggs and mix until combined.
Step 3
Add in the flour and baking powder, followed by two of the espressos, and mix until no lumps remain.
Step 4
Gently stir in the roughly chopped pecans and divide the batter evenly between the two or three cake tins, depending on how many you’re using. Use the back of the wooden spoon to level.
Step 5
Bake the sponges for 20-25 minutes until golden and springy to touch and allow to cool completely. If they aren’t springy, put them back into the oven and check again after 5 minutes.
150g pecans, roughly chopped + extra for decorating
150ml double cream
1tsp salt
Bake this impressive delight for Mother’s Day, or if you can’t be with Mum on this special day, why not both enjoy a slice by baking the cake over zoom? Shared from the Easy Peasy Baking Campaign, it uses only 10 ingredients, so it’s stunning but simple!
Makes: one 3 layer 6” cake or one 2 layer 8” cake
Cooking time: 20-25min
Preheat your oven to Fan Oven 160°C, Gas Mark 3 and line your cake tins with baking parchment.
To make the sponge, cream together 250g of the butter and 250g of the caster sugar then add the eggs and mix until combined.