Ingredients
- Coffee and Almond Crunch Cake
- Cake
- ¾ Cup (1 ½ sticks ) unsalted butter
- ¾ Cup plus 2 tablespoons sugar
- 3 extra large eggs lightly beaten
- ½ tsp almond extract
- 1 heaped Cup ground almonds
- ¼ Cup cooled espresso
- 2/3 Cup SR Flour
- ½ tsp baking powder
- confectioners sugar for dusting
- Crunch Topping
- ½ Cup all purpose flour
- ¼ Cup light brown sugar
- 4 Tablespoons ( ½ stick ) cold unsalted butter diced
Preparation
Step 1
Preheat oven to 300 deg F: Butter/line sides of cake tin with removable base: parchment on base.
For crunch topping: mix flour and sugar tog. Rub in butter until like coarse crumbs. Place in fridge.
Cream Butter and sugar till light and fluffy: Beat in eggs little at a time till fully incorp.
Add almond essence/mix well:
Fold in ground almonds:
then add half the espresso:
Stir in the flour and baking powder tog and fold this through the wet mixture:
Finally fold in the remaining espresso
Spread the mix into the cake tin and level with spatula.
Place in oven and cook for 30 mins:
Sprinkle crunch topping over the top evenly.
Cook for another 30 mins or until golden brown and a wooden skewer comes out clean. May take a little longer than 30 mins.
Remove and cool before removing cake sides.
Dust with confectioners sugar