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Almond and Coffee Cake

The flavors of almond and coffee go together surprisingly well. Usually, they are associated with rich desserts like an Opera Gateau, but here they are mingled in a delicious and super simple sponge that is light. The richness comes from the buttery chocolate icing that randomly cascades down the sides. Of course, it is always an option simply to dust the cake with confectioner’s sugar — but you know us better than that!

Almond and Coffee Cake

6 oz. butter, softened (12 tbs.)
6 oz. golden caster sugar (¾ cup)
3 eggs
5½ oz. self-rising flour (1 cup plus 1 tbs.)
½ tsp. baking powder
1¾ oz. ground almonds (½ cup plus 1 tsp.)
2 tbs. milk
2 tbs. coffee granules dissolved in 1 tbs. boiling water

For the icing:

1¼ oz. butter (2½ tbs.)
3½ oz. confectioner’s sugar (¾ cup)
1 tbs. cocoa powder dissolved in 2 tbs. boiling water

Heat the oven to 350°F and grease a 10″ Bundt pan or round cake tin.

Cream the butter and sugar until fluffy and light. Beat in the eggs, one at a time. Add the flour, baking powder, ground almonds, milk, and dissolved coffee and beat for 1 minute. Spread in prepared pan and bake for 30-35 minutes, or until a skewer comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Melt the butter in a small saucepan. Remove from the heat and whisk in the sugar and dissolved cocoa to make a smooth icing. Leave to firm up a bit before drizzling over the cake.

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