Almond Coffee Pound Cake

I'm sure coffee lovers will not resist having a slice or two of this Almond Coffee Pound Cake to go with a cuppa of hot coffee especially during the rainy season and cooling weather. I saw this recipe in a Chinese cookbook that I borrowed and baked this pound cake before the weekend. It was a very delicious cake incorporating coffee powder and kahlua (you can use rum too) liqueur which were added into the batter. I even added 2 tablespoons of ground almond into it to make the cake more fragrant and it tasted better the next day. You can store the cake in an airtight container and leave it at room temperature for 3 days. In fact I only have only one slice of the cake left for myself on the third day.  Have a try on this cake. I assure you that your house will smell wonderful while the cake is being baked. Just remember not to over-bake the cake, it'll dry slightly.  Definitely a keeper cake!

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



I'm sharing this post with Recipe Box hosted by Bizzy Bakes

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