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
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
- 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.
Labels: Almond, Baked Cakes