Name: Almond coffee cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 45.00 ml nescafé instant coffee granules; 225.00 g butter softened; 4.00 eggs extra-large; 250.00 ml castor sugar; 30.00 ml milk; 400.00 ml flour cake; 15.00 ml Baking powder; 50.00 g almonds ground; 100.00 g almonds flaked, toasted; 85.00 ml butter unsalted; 85.00 ml castor sugar; 30.00 ml honey; 100.00 g almonds flaked, toasted

Recipe Disclaimer

Tap for method

Ingredients (13)

BATTER

45.00 ml	nescafé instant coffee granules
225.00 g	butter — softened
4.00	eggs — extra-large
250.00 ml	castor sugar
30.00 ml	milk
400.00 ml	flour — cake
15.00 ml	Baking powder
50.00 g	almonds — ground
100.00 g	almonds — flaked, toasted

TOPPING

85.00 ml	butter — unsalted
85.00 ml	castor sugar
30.00 ml	honey
100.00 g	almonds — flaked, toasted

Tap for ingredients

Method:

Preheat the oven to 180 ºC (350 ºF). Spray an 18 x 28 cm oven pan with non-stick spray.
Dissolve the instant coffee in 30 ml (2 T) boiling water and set aside. Beat the butter, eggs and sugar together until well blended. Add the dissolved coffee and milk and beat well.
Sift in the cake flour and baking powder, add the ground almonds and beat until well blended. Add the almond flakes and fold in.
Turn into the prepared oven pan, spread evenly and bake for 30 to 35 minutes or until done.
Mix all the ingredients for the topping in a saucepan and heat until the butter and sugar have melted. Stir until the almonds are well coated with the mixture.
Pour over the cake and bake for another 10 minutes or until the almonds just begin to brown. Cool completely and slice.
Makes a medium-sized cake.