Almond Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: makes 9
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.
  5. 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
Recipe by Anncoo Journal at