Coffee and Almond Cake
Servings 8 to 10 slices
Ingredients
- 1 cup unsalted butter, softened
- 1¼ cups sugar
- 2 eggs
- 1½ cups self-raising flour If using plain or all-purpose flour, add 3 teaspoons of baking powder
- 1¼ cups ground almonds
- ½ teaspoon baking powder
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
- For the frosting
- ½ cup unsalted butter, softened
- 2 cups icing sugar (confectioner's sugar)
- 2 tablespoons instant coffee dissolved in 2 tablespoons hot water you may not need it all
- ¼ cup flaked almonds
Instructions
For the cake:
- Preheat the oven to 325°F (160°C).
- Grease two 7 inch (18 cm) cake pans and line the bottoms with greaseproof paper or baking parchment. If you can use cake pans with loose bottoms.
- Cream the butter and sugar in an electric mixer until light and fluffy.
- Mix together the flour, baking powder and ground almonds.
- Beat in the eggs, one at a time, adding a tablespoon of the flour mixture for each.
- Fold the remaining flour mixture into the batter.
- Fold in the coffee and then beat the batter at medium speed for a minute or so just to make it lighter and fluffier.
- Divide the mixture between the two cake pans.
- Bake for 25 to 30 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Remove the cake pans from the oven. Cool for 10 minutes before removing the cakes from the pans. Then cool the cake layers completely on a wire rack.
- Meanwhile, make the frosting.
If making the cake with self-raising flour, I still add ½ teaspoon of baking powder as it gives the cake a little extra lift. If using plain or all-purpose flour and adding 3 teaspoons baking powder, you don't need the extra half teaspoon.
To make the frosting:
- Cream the butter until light and fluffy.
- Gradually beat in the icing sugar, a bit at a time.
- Beat in the coffee, a bit at a time, until the desired consistency is reached.
- Frost the cake when it is completely cool.
- Scatter the flaked almonds over top of the cake.
- Store the cake in a covered container in a cool place.
As the icing contains butter, it's best to refrigerate leftovers if possible. I like to let the cake come back to almost room temperature before serving.
Notes
Adapted from The Hamlyn All Colour Cookbook
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