Almond Coffee Pound Cake
150g Butter
120g Brown Sugar
1/2 tsp Salt
3 Eggs (60g), lightly beaten
1/2 tbsp Instant coffee powder (Nescafe classic)
1 tbsp Kahlua/rum
170g Plain flour + 1 tsp Baking powder, sifted
2 tbsp Ground almond
1 tbsp Fresh milk
Amond flakes for topping
Method:
- Line one 8 x 4 1/2 inches cake pan all sides up and set aside.
- Cream butter, sugar and salt at medium speed until light and fluffy.
- Gradually add beaten eggs little by little until combined and add coffee powder and kahlua it and mix well.
- Sift the plain flour and baking powder the second time directly to the batter with ground almond and gently fold well with a rubber spatula. Then add 1 tbsp fresh milk into it and fold the batter to smooth.
- Pour batter into prepared cake pan and sprinkle almond flakes on top
- Bake at preheated oven at 190C for 10 minutes. Then reduce temperature to 170C and bake for another 25 - 30 minutes or skewer inserted into the center of the cake comes out clean.
- Leave cake to cool in cake pan for 10 minutes and remove cake, then place on to rack to cool completely.