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+ servings

Coffee and Almond Cake

Servings 8 to 10 slices


  • 1 cup 4 ouncesunsalted butter, softened
  • cups 4 ounces sugar
  • 2 eggs
  • cups 4 ounces self-raising flour
  • cups 2 ounces ground almonds
  • ½ teaspoon baking powder
  • 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
  • For the frosting
  • ½ cup 4 ounces unsalted butter, softened
  • 2 cups 8 ounces icing sugar (confectioner's sugar)
  • 2 tablespoons instant coffee dissolved in 2 tablespoons hot water you may not need it all
  • ¼ cup 2 ounces flaked almonds


  • Preheat the oven to 325°F (160°C).
  • Grease two 7 inch (18 cm) cake pans and line the bottoms with greaseproof paper or parchment.
  • Cream the butter and sugar in an electric mixer until light and fluffy.
  • Beat in the eggs, one at a time.
  • Mix together the flour, baking powder and ground almonds.
  • Fold into the batter.
  • Add the coffee and fold in.
  • Divide the mixture between the two cake pans.
  • Bake for 25 to 30 minutes or until well risen and firm to the touch.
  • Remove the cake pans from the oven. Cool for 10 minutes before removing the cakes from the pans. Cool completely on a wire rack.
  • Meanwhile, make the frosting.
  • Cream the butter until light and fluffy.
  • Gradually beat in the icing sugar (to avoid an icing cloud).
  • 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 or leave the top of the cake naked and press the almonds into the sides. I prefer the former as it's much, much easier!!


Adapted from The Hamlyn All Colour Cookbook
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