Coffee and Almond Cake recipe
information
Total calories 3845,
Preparation time 25 minutes.
Cooking time 30 minutes.
Oven temperature 160°C, 325°F, gas 3
ingredients
100 g (4 oz) butter or margarine
100 g (4 oz) caster sugar
2 eggs, lightly beaten
100 g (4 oz) self-raising flour
1/2 teaspoon baking powder
50 g (2 oz) ground almonds
1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
100 g (4 oz) caster sugar
2 eggs, lightly beaten
100 g (4 oz) self-raising flour
1/2 teaspoon baking powder
50 g (2 oz) ground almonds
1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
For the filling and decoration
100 g (4 oz) butter
225 g (8 oz) icing sugar, sifted
1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
50 g (2 oz) flaked almonds
225 g (8 oz) icing sugar, sifted
1 tablespoon instant coffee, dissolved in 1 tablespoon hot water
50 g (2 oz) flaked almonds
method
1. Base line and grease two 18 cm (7 in) sandwich tins.
2. Cream the fat and sugar until light and fluffy. Gradually beat in the eggs.
3. Fold in the flour, baking powder, ground almondsand coffee. Divide the mixture between the tins.
4. Bake in a moderate oven for 30 minutes or until well risen and firm to the touch. Cool on a wire rack.
5. Cream the butter and icing sugar until light and fluffy. Stir in the coffee. Use one-third of the mixture to sandwich the cakes together.
6. Use the remainder to spread over the top and sides of the cake and to pipe a border on top of the cake. Press the flaked almonds on the side of the cake.
To level out a creamed cake mixture in sandwich tins, tap the base of the tin firmly on the edge of a table or work surface. The mixture will level in the tin.
2. Cream the fat and sugar until light and fluffy. Gradually beat in the eggs.
3. Fold in the flour, baking powder, ground almondsand coffee. Divide the mixture between the tins.
4. Bake in a moderate oven for 30 minutes or until well risen and firm to the touch. Cool on a wire rack.
5. Cream the butter and icing sugar until light and fluffy. Stir in the coffee. Use one-third of the mixture to sandwich the cakes together.
6. Use the remainder to spread over the top and sides of the cake and to pipe a border on top of the cake. Press the flaked almonds on the side of the cake.
To level out a creamed cake mixture in sandwich tins, tap the base of the tin firmly on the edge of a table or work surface. The mixture will level in the tin.
serving amount
makes 1 cake
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