Nut and Coffee Cake
- For the cake
- 4 eggs
- ¾ cup caster sugar
- 1 cup all-purpose flour
- 1 Tbsp sunflower oil
- 1 tsp Almond extract
- 1 ¾ cups almonds (very finely chopped)
- For the filling
- ⅔ cup unsalted butter
- 3 cups powdered sugar
- 1 Tbsp cream (18% fat)
- 1 ½ Tbsps Coffee Extract (or liqueur)
- To decorate
- 4 Tbsps Instant Coffee powder
- 1 Tbsp drinking chocolate powder
- 1 cup powdered sugar
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease and line 3 x 20 cm|8" round sandwich tins.
Whisk the eggs and sugar in a mixing bowl with an electric whisk, until light and thick.
Gently fold in the flour, then the oil and almond extract and finally the almonds.
Divide the mixture between the tins and bake for 15-20 minutes, until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the filling: beat the butter until soft, then sift in the icing sugar and beat well until smooth. Stir in the cream and coffee essence, then continue to beat until smooth.
Spread the buttercream over 2 of the cakes and sandwich the 3 cakes together.
Mix together the coffee granules and drinking chocolate.
Make a circular template of non-stick baking paper or card (as in the photo) and place on top of the cake. Sift icing sugar over the outer edge of the cake, an inner circle and in the centre.
Sprinkle the coffee/chocolate mixture over the remaining circles in the template. Carefully lift off the template.