Coffee and Almond Cake
to 10 slices
4 ouncesunsalted butter, softened
4 ounces sugar
4 ounces self-raising flour
2 ounces ground almonds
instant coffee dissolved in 1 tablespoon hot water
For the frosting
4 ounces unsalted butter, softened
8 ounces icing sugar (confectioner's sugar)
instant coffee dissolved in 2 tablespoons hot water
you may not need it all
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
Tried this recipe?