This Pecan Butterscotch Latte Cake is a gluten-free delight, the sponge flavourful with ground pecans, oat flour and muscovado sugar. The buttercream whipped to light perfection with a touch of mascarpone and all imbued with a rich coffee aroma.
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Pecan Butterscotch Latte Cake

This Pecan Butterscotch Latte Cake is a gluten-free delight, the sponge flavourful with ground pecans, oat flour and muscovado sugar. The buttercream whipped to light perfection with a touch of mascarpone and all imbued with a rich coffee aroma.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 839kcal
Author: Georgina Hartley

Ingredients

Cake

  • 440 g light muscovado sugar
  • 350 g unsalted butter at room temperature
  • 5 eggs
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 160 g rice flour
  • 50 g oat flour
  • 160 g ground pecans
  • tablespoons coffee powder
  • ½ teaspoon salt
  • 1 teaspoon baking powder

Icing

  • 300 g unsalted butter at room temperature
  • 300 g icing sugar
  • 3 tablespoons mascarpone
  • 1 teaspoon coffee powder
  • a pinch of salt
  • 12 pecan halves to decorate

Instructions

  • Pre-heat the oven to 160°C and line and grease 2 x 20cm round baking tins
  • Cream the sugar and butter for a few minutes until light and fluffy.
  • Add the eggs, one at a time, scraping down after each addition and mix until thoroughly combined.
  • Then add the maple syrup and vanilla extract, mixing in well.
  • In a separate bowl whisk together the flours, ground pecans, coffee powder, baking powder and salt. Add it to the rest of the batter and beat well until the batter is smooth.
  • Divide the mixture between the two cake tins and bake in the oven for 40 minutes or until an inserted toothpick comes out clean.
  • Remove the cakes from the oven and carefully turn out onto wire racks to cool completely before icing.
  • For the icing beat the butter and sugar together for ten minutes until airy.
  • Add the mascarpone, coffee powder and salt and beat again until incorporated.
  • To assemble the cake spread the icing on one layer of the cake, enough so that the icing spills out a little over the sides. Place the second layer on top and spread some more icing evenly over the surface.
  • Smooth the icing which is peeking out of the middle over the sides of the cake very thinly to achieve the naked cake effect.
  • Decorate the top of the cake with the pecan halves.

Nutrition

Calories: 839kcal | Carbohydrates: 79g | Protein: 6g | Fat: 58g | Saturated Fat: 30g | Cholesterol: 188mg | Sodium: 143mg | Potassium: 234mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1515IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 1.2mg