Coffee almond layer cake

Coffee almond layer cake

By
From
Baking
Serves
10
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
125g unsalted butter
110g caster sugar
110g plain flour
1 teaspoon baking powder
2 teaspoons instant coffee powder
a pinch of salt
2 eggs, lightly beaten
1/2 cup ground almonds
flaked almonds, to decorate

Frosting

Quantity Ingredient
185g butter
320g icing sugar, sifted
2 teaspoons instant coffee powder, dissolved in 1 teaspoon hot water

Method

  1. Preheat the oven to 190°C. Grease two 18 cm sandwich tins and line the bases with baking paper.
  2. To make the cake, using an electric mixer, cream the butter with the sugar until light and fluffy.
  3. Sift together the flour, coffee and salt, and stir into the creamed mixture alternately with the eggs. Stir in the ground almonds. Divide the mixture evenly between the prepared tins.
  4. Bake for about 25 minutes or until a skewer inserted in the centre comes out clean. Turn out and cool on a wire rack.
  5. To make the frosting, cream the butter with the sugar until light and fluffy, then beat in the coffee. Use the frosting to sandwich the cake layers together and to cover the top and sides. Press the flaked almonds lightly into the top and sides to decorate.
Tags:
baking
bakery
margaret
fulton
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