Almond Coffee Cake

Ann Low

14 years ago

Hello everyone! Is Monday again! I am so excited when I found this easy recipe – Almond Coffee Cake in Donna Hay’s magazine and they are the most delicious small cakes that I ever tasted. Can you imagine pouring Kahlua liqueur immediately over the cakes when they just are out of the oven? They are a match made in heaven!! Out of six that I made, I ate 2 while they were still warm. Even after the next day, the small cakes are still very moist and delicious. Trust me! You’ll not regret making this after trying it. ♥

Before you move on to read the recipe on my Almond Coffee Cake, I would like to show you this Cheddar Cheese Loaf made by Chris of Yummy Bakes. Chris gave this to me when we had an afternoon tea together yesterday. It is a very fragrant loaf and you can never stop at one with that generous topping of cheddar cheese… so yummy! I definitely want to make this for sure. Chris, hope to see your recipe soon 🙂

Almond Coffee Cake

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Author: Ann Low

Serves: makes 9

Ingredients

2 tbsp Plain flour, sifted
½ cup Icing sugar ~ 55g 40g
¼ cup Almond meal (ground almond) ~ 30g
2 tsp Instant coffee powder
40g Butter, melted
2 Egg whites ~ 80g
¼ cup Kahlua coffee liqueur

Instructions

Preheat oven to 180C (335F). Place the flour, sugar, almond meal, coffee, butter and egg whites in a bowl and mix well combine with a hand whisk.
Spoon mixture into 6 lightly greased or use cooking spray on medium size muffin pan or 12 mini muffin pan and bake for 20-25 minutes or until cooked when tested with a skewer.
Drizzle with the liqueur (about ½ tablespoon on each cake) and set aside for 2 minutes before turning out on a wire rack to cool.
Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.
You can serve them warm or store it in an airtight container for 2-3 days.

from Donna Hay's magazine Aug/Sep '09 issue

3.5.3226