Coffee and pecan cake

175g self raising flour

1 1/2 tsp baking powder

175g soft light margarine

30g of granular Canderel

3 large eggs, separated

3tsp instant coffee mixed with 2 tbsp boiling water

75g pecan halves, chopped finely

For the filling and topping:

1tbsp instant coffee powder

4 tbsp of granular Canderel

3tbsp coffee liqueur (optional)

100ml low fat crème fraiche

100ml low fat whipping cream, beaten until thick

Nutritional Information:   Per 100g Energy (Kcal) 340 Fat (g) 23 Carbohydrate (g) 24

METHOD:

1. Preheat the oven to 170C/Gas mark 3. Line two 20cm sandwich tins with parchment paper.

2. Place the flour, baking powder, margarine, granular Canderel and egg yolks in a large bowl and whisk everything together with a hand whisk until you have a smooth well combined mixture then fold in the coffee and chopped pecan nuts.

3. Clean the beaters and whisk the egg whites until soft peaks. Fold into the mixture. Divide between the two tins and bake for about 30 minutes.

4. For the filling simply mix together the coffee powder, granular Canderel, coffee liqueur and stir into the crème fraiche. Fold in the thick whipping cream.

5. Place one half of the sponge cake on a serving plate and spoon over half the coffee cream. Place the other sponge cake on top and spread over the remaining cream . Decorate with extra pecan nuts.