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 Espresso Cake

Espresso Cake


  • 240g hot brewed coffee
  • 30g espresso powder
  • 230g unsalted butter, softened 
  • 250g Muscovado sugar or brown sugar
  • 100g sugar
  • 5g vanilla extract 
  • 4 big eggs, separated
  • 420g all-purpose flour, sifted
  • 12g baking powder
  • Pinch of salt
  • 70g roasted pecans, chopped


1 Preheat the oven to 180C degrees, grease and flour the pan.

2. Combine the brewed coffee and espresso powder and let cool.

3. Using an electric mixer, beat butter and sugar until light and fluffy.

4. Add vanilla extract and egg yolks, keep beating,

5. In a medium bowl whisk together flour, baking powder and salt.

6. Add half the flour mixture and half the coffee over eggs mixture, stir to combine but not too much. Repeat with remaining flour mixture and coffee.

7. In a separated bowl, using an electric mixer, beat the egg whites until soft peaks form.

8. Stir about 1/3 of the egg whites into the batter, fold in the rest of the whites.

9. Add chopped pecans to the mixture, stir to combine.

10. Pour the batter into the prepared pan. Bake for about 45-50 minutes, until baked but not too dry. Let cool in the pan and transfer to a serving dish.

11. Remove from the pan while warm and enjoy.


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