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.
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.