Coffee Almond Cake


This is a really lovely recipe I’ve adapted from Katie Stewart’s  Sainsbury’s Magazine ages ago!


150g (5oz) self-raising flour
25g (1oz) ground almonds
1 level tbsp instant coffee granules
150g (5oz) butter at room temp
150g (5oz) light muscovado sugar or soft brown sugar
2 large eggs, lightly beaten


200g (7oz) icing sugar
40g (1.5oz) butter
25g (1oz) caster sugar
1 level tsp instant coffee granules
10g (0.5oz) flaked almonds, lightly toasted

2 x Mini Stoneware Bakers (lightly buttered) OR 2 x 18cm sandwich tins buttered and lined.


  • Preheat the oven to 180C/ 350F/ Gas Mark 4.
  • Sift the flour with a pinch of salt in Classic Batter Bowl and add the ground almonds.  Measure the coffee granules into Prep Bowl and add 3tbps of boiling water and stir to dissolve.  Allow to cool.
  • Cream the butter and muscovado sugar until soft and light (I use an electric mixer but you can use good old fashioned elbow power if you prefer!).  Gradually add the eggs – about a third at a time (If using electric mixer add whilst on low setting) mixing each addition in well before adding the next one.  Add a little flour with the last lot of egg.  Add half the flour mix, and fold in.  Add remaining flour and the dissolved coffee and mix thoroughly.
  • Divide the cake mixture between the 2 tins, spread level, then bake in the oven for 20-25 minutes until firm to the touch.
  • Allow cakes to cool in bakers/ tins for 5/10 minutes then turn out on to a cooling rack and leave until cold.
  • When the cakes are cool, make the frosting.  Sift the icing sugar into Small Batter Bowl.  Put the butter, caster sugar, coffee granules and 2 tbps of cold water in a small pan.  Stir over low heat until the butter is melted, and the sugar and coffee are dissolved.  Bring just to the boil and remove from the heat.
  • Add to the icing sugar and blend with Mix ‘N Scraper until smooth and soft.  Keep stirring until it has cooled a little and is thick enough to leave a good trail.  Then sandwich the cake layers with about 2 tbps of frosting.  Spoon the remainder on top of the cake and swirl it around a bit.  Immediately scatter the flaked almonds on top – it must be done before the icing sets.




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Filed under Almonds, Batter Bowl, Eggs, Stoneware

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