Coffee and pecan cake with mascarpone cream

This easy, all-in-one cake is one of my most requested.

Coffee cake. Styling: David Morgan. Photography: Guy Bailey

This easy, all-in-one cake is one of my most requested. The filling and topping is made with mascarpone, which is much less sweet than a classic buttercream. The pecans can be swapped with walnuts, if preferred.

Coffee & pecan cake

220g unsalted butter, softened | 220g caster sugar | 220g self-raising flour, sifted | 75g pecans, ground in a food processor | 1 teaspoon baking powder | 1 tablespoon instant coffee dissolved in 2 tablespoons hot water | 4 free-range eggs, lightly beaten | 12 pecan halves, to decorate

Preheat oven to 160°C (fan). Grease two 20cm sandwich tins and line bases with greaseproof paper. Put all ingredients (except pecan halves) and a pinch of salt in a large bowl and beat with a wooden spoon or handheld electric beaters until just combined and smooth. It’s important not to beat too much. Divide batter between tins, smooth tops with a spatula and bake for 20-25 minutes or until risen and golden. Turn out onto a wire rack to cool. When completely cold, spread half the mascarpone cream (recipe below) over one cake, sandwich them together, then spread the rest over the top using a palette knife, making a swirling pattern. Decorate with pecan halves. Serves 8-10

Mascarpone cream

300g mascarpone | 1 tablespoon instant coffee | 3 tablespoons sifted icing sugar

Dissolve coffee in 1-2 tablespoons of hot water. Whisk mascarpone, coffee and icing sugar until smooth.