Coffee and Almond Cake
Ingredients
- 4 oz butter or margarine
- 4 oz caster sugar
- 2 eggs lightly beaten
- 4 oz self-raising flour
- 1/2 teaspoon baking powder
- 2 oz ground almonds
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
for the filling and decoration
- 4 oz butter
- 8 oz icing sugar sifted
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
- 2 oz flaked almonds
Instructions
- Base line and grease two 18 cm (7 in) sandwich tins.
- Cream the fat and sugar until light and fluffy. Gradually beat in the eggs.
- Fold in the flour, baking powder, ground almondsand coffee. Divide the mixture between the tins.
- Bake in a moderate oven for 30 minutes or until well risen and firm to the touch. Cool on a wire rack.
- 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.
- 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.
Notes
Oven temperature 160°C, 325°F, gas 3
Calories: 4165 kcal
Carbohydrates: 455 g
Protein: 52 g
Fat: 250g
Saturated Fat: 124 g
Trans Fat: 7 g
Cholesterol: 815 mg
Sodium: 1968 mg
Potassium: 1050 mg
Fiber: 16 g
Sugar: 340 g
Vitamin A: 6146 IU
Calcium: 525 mg
Iron: 8 mg