Coffee, Caramel & Pecan Cake -

Ingredients

• 370g unsalted butter, softened, split into 250g and 120g
• 400g caster sugar split into 250g and 150g
• 4 eggs
• 250g self-raising flour
• 1 tsp baking powder
• 3 fresh espressos (120ml) or 1 tbsp + 1 tsp instant coffee dissolved in 5 tbsp of boiling water
• 150g pecans, roughly chopped + extra for decorating
• 150ml double cream
• 1 tsp salt
• 500g icing sugar