Directions

1. add 280 grams of soft butter with 280 grams of caster sugar and mix well. add 2 short strong espresso shots of coffee. mix well. add 5 eggs, one by one and then 335 grams of self-raising flour. at last add 60 grams of roughly blended pecan nuts. in the oven at 80 degrees for 40 minutes. icing: melt 80 grams of butter completely, stir in 250 grams of icing sugar, followed by a short strong espresso shot. spread over when both cooled down and decorate with pecan nuts.