Receta Almond Coffee Cake
Hello everyone! Is Monday again! I am so excited when I found this easy recipe - Almond Coffee Cake in Donna Hay's magazine and they are the most delicious small cakes that I ever tasted. Can you imagine pouring Kahlua liqueur immediately over the cakes when they just are out of the oven? They are a match made in heaven!! Out of six that I made, I ate 2 while they were still warm. Even after the next day, the small cakes are still very moist and delicious. Trust me! You'll not regret making this after trying it. ♥
Before you move on to read the recipe on my Almond Coffee Cake, I would like to show you this Cheddar Cheese Loaf made by Chris of Yummy Bakes. Chris gave this to me when we had an afternoon tea together yesterday. It is a very fragrant loaf and you can never stop at one with that generous topping of cheddar cheese... so yummy! I definitely want to make this for sure. Chris, hope to see your recipe soon :)
Almond Coffee Cake
Ingredients: (from Donna Hay's magazine Aug/Sep '09 issue)
- 2 tbsp Plain flour, sifted
- 1/2 cup Icing sugar ~ 55g 40g
- 1/4 cup Almond meal ~ 30g
- 2 tsp Instant coffee powder
- 40g Butter, melted
- 2 Egg whites ~ 80g
- 1/4 cup Kahlua coffee liqueur
Look how simple it is. Just mix the ingredients together and bake it!
Method:
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.
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.
Drizzle with the liqueur (about 1/2 tablespoon on each cake) and set aside for 2 minutes before turning out on a wire rack to cool.
Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.
You can serve them warm or store it in an airtight container for 2-3 days.
Enjoy!
(Updated - 18/Mar) I also used a mini donut pan to bake these cakes. Best to be eaten after one day. Store them in a container at room temperature.
Look cute with a little dusting of snow powder.
I'm linking this with "Cook Like A Star" blog-hop featuring Donna Hay as the celebrity
for the month of March, hosted by Zoe of Bake For Happy Kids.
I'm also sharing this with Bizzy Bakes - Meatless Monday