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Coffee & pecan squares

Coffee & pecan squares on a baking tray

Coffee & pecan squares

Name: Coffee & pecan squares
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Cuts into 12-16
Ingredients: 225g butter softened, plus extra for the tin; 4 tbsp instant coffee granules; 100g pecans plus 8 for the topping; 225g light muscovado sugar; 4 eggs; 225g self-raising flour (if you have rye flour, you can swap in 25g of it); 1 tsp baking powder; 100g butter softened; 200g icing sugar; ½ tsp vanilla extract

Barney Desmazery

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Cuts into 12-16

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Rustle up this traybake with coffee and pecan flavours for a grown up sweet treat. Serve a square with a cuppa for afternoon tea or a mid-morning snack

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Ingredients

Nutrition

Units:

MetricUS

225g butter

softened, plus extra for the tin
4 tbsp instant coffee granules
100g pecans

plus 8 for the topping
225g light muscovado sugar
4 eggs
225g self-raising flour

(if you have rye flour, you can swap in 25g of it)
1 tsp baking powder

For the icing

100g butter

softened
200g icing sugar
½ tsp vanilla extract

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Nutrition: Per serving (16)

kcal372
fat23g
saturates11g
carbs38g
sugars27g
fibre1g
protein4g

Method

step 1

Butter a 30 x 20cm 2.5cm deep cake tin and line with parchment. Heat the oven to 180C/160C fan/ gas 4. Dissolve the coffee in 3 tbsp of boiling water and set aside. Scatter all the pecans, including the 8 for the topping, over a baking tray and toast in the oven for 8-10 mins, then leave to cool slightly. Split 8 of the pecans in half to make 16 pieces and set aside. Chop the rest finely, retaining a bit of texture.
step 2

Use an electric whisk to cream the butter and sugar together in a bowl, then crack in and incorporate the eggs, one at a time. Beat in half the dissolved coffee. When everything is mixed together evenly, fold through the flour, baking powder, a pinch of salt and half the chopped nuts. Scrape into the tin and scatter over the rest of the chopped nuts, then level the top with a spatula. Bake for 30 mins or until a skewer inserted into the middle comes out clean, then leave to cool completely.
step 3

To make the icing, beat the butter until smooth, then beat in the icing sugar, the vanilla and the remaining dissolved coffee. Lift the cooled cake onto a board and spread with the icing. Top with the pecan halves, cut into squares and serve.

Recipe from Good Food magazine, September 2022

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A star rating of 4.6 out of 5.5 ratings

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