Almond Coffee Cake with Kahlua Liqueur
By: Anncoo
Published: Sunday, March 11, 2012 - 7:24pm

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.

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!!