Coffee and Pecan Squares

• butter↗225g g

  softened, plus extra for the pan

• instant coffee granules↗4 tbsp tbsp
• pecan nuts↗100g g

  plus 8 for topping

• muscovado sugar↗225g g
• eggs↗4
• self‑raising flour↗225g g

  (if you have rye flour, you can replace 25g of it)

• baking powder↗1 tsp tsp
• butter↗100g g

  softened

• icing sugar↗200g g
• vanilla extract↗½ tsp ½ tsp

Step-by-step instructions

1. 1

   Grease a 30 × 20 cm, 2.5 cm deep baking tin with butter and line it with parchment paper. Preheat the oven to 180 °C/160 °C fan/gas mark 4. Dissolve the coffee in 3 tablespoons of boiling water and set aside. Spread all the pecan nuts, including 8 for the topping, on a baking sheet and toast in the oven for 8‑10 minutes, then let cool slightly. Cut the 8 pecans in half, yielding 16 pieces, and set aside. Finely chop the remaining nuts, leaving some texture.

2. 2

   Using an electric mixer, beat the butter and sugar in a bowl until creamy, then add the eggs one at a time, mixing thoroughly. Add half of the coffee solution. When the mixture is smooth, gently fold in the flour, leavening agent, a pinch of salt and half of the chopped pecans. Pour the batter into the tin and sprinkle the remaining chopped pecans, smoothing the top with a spatula. Bake for 30 minutes or until a skewer inserted in the centre comes out clean, then let cool completely.

3. 3

   For the glaze, beat the butter until smooth, then add the icing sugar, vanilla and the remaining coffee solution. Lift the cooled cake onto a board and spread the glaze. Arrange the pecan halves, cut into squares and serve.