Wednesday, January 7, 2015
My first cake of the year.. a highly recommended treat by both victoria@victoria bakes and mel@melspantrykitchen.
Espresso almond butter cake (recipe from kitchen snippets)
~ makes an 8-inch square cake
227g unsalted butter
3 tbsp sour cream (nada.. so omitted)
180g sugar (perfect sweetness as recommended by victoria)
120g almond meal
240g flour, sifted
1 tsp baking powder, sifted
a pinch of salt
2 tbsp coffee powder + 120ml milk (+ 2 tbsp rum, optional)
toasted almond flakes for topping, optional
1. Beat butter, sour cream (if using) and sugar till light and fluffy.
2. Add eggs one at a time, and mix till well combined.
3. Fold in 1/3 sifted flours and almond meal into the batter. Alternate with coffee milk. (F-C-F-C-F)
4. Pour batter into a greased 8-inch baking tin, and top with toasted almond flakes if you like. Bake in a preheated oven of 170C, for 45-50 minutes or till skewer comes out clean.
Nothing like coffee to start the day.. and cake for the new year.. especially a yummy-licious one like this! ^^