Coffee-Almond Slices


for the Cake:
2 1/2 teaspoons almond oil
4 eggs, thoroughly beaten
3/4 cup sugar
1/2 cup flour, sifted twice
1/4 teaspoon vanilla
for the icing:
1 stick butter, softened
for the garnish:
1 tablespoon butter
1 teaspoon oil


Preheat the oven to 350 degrees. Lightly grease a bread tin with 1 1/2 tsp of the almond oil and set aside. Place the eggs and sugar in a large bowl set over simmering water. Whisk vigorously until thickened, about 10-15 minutes. Remove from heat and let the mixture cool slightly. Gently fold in the sifted flour and then mix in the remaining teaspoon of almond oil and the vanilla. Place the mixture into the greased tin and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the pan and place on a cooling rack.
Meanwhile, prepare the icing. In a large bowl, cream the butter with the sugar until thoroughly blended and creamy. Mix in the coffee, a tablespoon at a time, until the icing turns a light coffee color and has a subtle coffee taste.
Next make the garnish. In a small skillet, melt the butter and the almond oil over a moderately high heat. Saute the almonds about 3 to 5 minutes, or until the turn a golden brown. Remove and drain on paper towels.
When the cake is cool, spread the top and sides with the icing and scatter sauteed almonds along the top. Cut into thin slices.




The author recommends serving this with amaretto-spiked coffee. From "Condiments: the Art of Buring, Making and Using Mustards, Oils, Vinegars, Chutneys, Relishes, Sauces, Savory Jellies and More" by Kathy Gunst.


8.0 servings


Thursday, December 3, 2009 - 2:49am


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