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.
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
1½ 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
Read more at fromthelarder.co.uk
