Almond Coffee Cake with Kahlua Liqueur
Ingredients
2 tbsp Plain flour, sifted
1/2 cup Icing sugar ~ 55g ( I used 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
Preparation
1
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.
2
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.
3
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.
4
Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.
5
You can serve them warm or store it in an airtight container for 2-3 days.
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About
Adapted this 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!!
Yield:
6 small cakes
Added:
Sunday, March 11, 2012 - 7:24pm
