Almond Coffee Cake with Kahlua Liqueur


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


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.


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!!


6 small cakes


Sunday, March 11, 2012 - 7:24pm


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