- 1/3 (75g) cup unsalted butter
- 1/3 (70g) cup brown sugar
- 90ml (long shot) Pod & Parcel coffee
- 1 egg (lightly beaten)
- 1 cup (150g) of self-raising flour
- 1/2 (75g) cup of chopped pecans
- 1 ½ Cup icing sugar
- 1 tbsp (10g) unsalted butter
- 1-2 tbsp (short shot) Pod & Parcel coffee
Preheat the oven to 180C (160C fan-forced). Grease a medium/small loaf pan and line with baking paper.
Add the butter and sugar to a medium saucepan. Stir on low heat until dissolved, then remove from heat and leave aside to cool.
Once the butter/sugar has cooled, add in the egg and Pod & Parcel coffee. Mix well until combined.
Add in the flour (ideally sifted) and chopped pecans. Gently fold together until just combined (try not over stir!).
Pour the batter into the loaf pan. Cook cake for around 20-25 minutes. The cake is ready when a skewer inserted in the middle comes out clean and when the top of the cake springs back when you lightly press it.
Remove cake from tin and allow to cool on a wire rack (avoid icing the cake until it has properly cooled)
To prepare the icing, add the icing sugar, butter and coffee to a small bowl/saucepan. Place bowl/saucepan over a pot of gently simmering hot water. Stir until smooth and shiny, then pour over the cake.Shop Now