Coffee & pecan squares

1 . Stage

Butter a 30 x 20cm 2.5cm deep cake tin and line with parchment. Heat the oven to 180C/160C fan/ gas 4. Dissolve the coffee in 3 tbsp of boiling water and set aside. Scatter all the pecans, including the 8 for the topping, over a baking tray and toast in the oven for 8-10 mins, then leave to cool slightly. Split 8 of the pecans in half to make 16 pieces and set aside. Chop the rest finely, retaining a bit of texture.

2 . Stage

Use an electric whisk to cream the butter and sugar together in a bowl, then crack in and incorporate the eggs, one at a time. Beat in half the dissolved coffee. When everything is mixed together evenly, fold through the flour, baking powder, a pinch of salt and half the chopped nuts. Scrape into the tin and scatter over the rest of the chopped nuts, then level the top with a spatula. Bake for 30 mins or until a skewer inserted into the middle comes out clean, then leave to cool completely.

3 . Stage

To make the icing, beat the butter until smooth, then beat in the icing sugar, the vanilla and the remaining dissolved coffee. Lift the cooled cake onto a board and spread with the icing. Top with the pecan halves, cut into squares and serve.