How To make Coffee Almond Cake
1 c Sugar
2 c Espresso
2 c Whipping cream
6 Eggs
1/2 c Sugar
6 tb Cocoa powder; unsweetened
1/2 c Butter; room temp
1/2 c Sugar
2 Egg yolks
1/4 c All purpose flour
2 Amaretti; ground
2 ts Cocoa powder; unsweetened
3 Egg whites
4 Amaretti; crushed
Place 1 cup sugar in small saucepan over low heat and cook until dark brown and caramelized. Quickly pour into heated 9x2", 6-cup round non-aluminum pan (equal in diameter to
size of springform pan used) and swirl until bottom and sides are evenly coated with caramel. For custard: Preheat oven to 325. Scald espresso and whipping cream in medium saucepan over medium-high heat. Remove from heat and let cool. Combine 6 eggs and 1/2 cup sugar in large bowl and beat well. Stir in espresso mixture and 6 tablespoons cocoa. Pour into prepared pan. Cover with round of buttered waxed paper and set into larger pan. Add enough boiling water to come halfway up sides of pan. Bake custard until set, about 1 1/2 hours. Remove from water; let cool slightly and refrigerate. For cake: Preheat oven to 325. Generously butter and flour 9" springform pan, shaking out excess. Cream butter with sugar in large bowl until light and fluffy. Beat in egg yolks, blending thoroughly. Gradually stir in flour, cookie crumbs and 2 teaspoons cocoa. Beat egg whites in medium bowl until stiff peaks form. Gently fold into batter. Transfer to prepared pan and bake about 20 minutes (cake should be slightly soft in center). Let cool. To assemble: Remove sides of springform pan and loosen cake from bottom. Run sharp, thin knife around custard and dip bottom of pan briefly in hot water to loosen if necessary. Place cake atop custard. Center serving platter on cake. Place one hand on bottom of mold and other hand on top of platter. Grasp firmly and invert. Carefully remove mold. Garnish top of custard with additional crushed amaretti, if desired. Serve immediately. *Can substitute strong coffee. -----
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???? COFFEE CAKE ????????
❗PRE PREP❗
Preheat oven at 180°C for 15 mins.
OR
Preheat your stove pot for 15 mins medium flame
You can use any oven proof dish pan/pyrex (square, rectangular, circle etc) Grease with oil and dust with flour.
Sieve:
1 + 1/3 cup All purpose flour
Salt half tsp
Baking powder 1 tsp.
Keep aside.
Beat: (you can use hand whisk too)
Half cup oil/ghee/butter in 3/4cup sugar (powdered or castor not icing sugar) for 4-5 minutes till turns white/off-white.
Add 3 eggs, one by one. Keep beating till it changes it's colour.
Add 1 tsp vanilla essence.
Prepare buttermilk: 1/4 cup milk half tsp vinegar.
(IT HAS NO TASTE, IT MAKES THE SPONGE SOFT)
Add the dry mix into the wet mix. Fold with a wooden spoon or spatula. Add buttermilk. Mix until you see no flour. Don't over mix.
Pour the batter in your prepared pan.
Bake for 30-40 minutes until the skewer comes out clean.
Temp:
Oven 150°C
Stove medium
Coffee Frosting:
1 cup icing sugar
135 grams butter more than half cup less than 1 cup (chilled not at room temp)
1 tbsp coffee mixed in 2 tbsp water.
Chopped almonds for side decor.
Coffee Almond Tea Cake Recipe ❤️ | #shorts #celebratewithshorts
How to make Coffee & Almond Cake | Homemade Cake #Coffee
Enjoy the taste of this COFFEE CAKE mixed and topped with ALMONDS - can be paired with cuppa COFFEE too for extra boost!
#Coffee #Almond #Cake #JhudieDelaRosa
#CoffeeLover #CoffeeAddict #CoffeeCakeRecipe
Ingredients:
150 g butter (softened)
1 cup caster sugar
1/2 cup ground almonds
1/2 teaspoon vanilla extract
6 small eggs
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/8 teaspoon salt
Steps:
1. Heat oven to 250°F. Grease 8-inch round pan with butter or oil and line with baking sheets.
2. In large bowl, beat butter, caster sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until well blended. On low speed, beat in flour, baking powder salt, vanilla extract and almonds just until blended. Spread batter in pan.
3. Depending on your oven's heat, bake for 30 minutes or until tooth-pick inserted in the center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
For the Icing:
1 cup of confectioners sugar
1/4 cup ground almonds
1 tablespoon of coffee (melted)
*Cream the butter, sugar and melted coffee and ice your cake as desired decorations.
Products I used for baking:
#MAYA All Purpose Flour
#PEOTRACO Caster & Confectioners Sugar
#BLUEDIAMOND Almonds
#TESCO Gold Coffee
#MCCORMICK Vanilla
#QUEENSLAND Butter
#CALUMET Baking Powder
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Lemon Cupcake:
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Perception, Tenderness, Photo Album, Once Again
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EGGLESS COFFEE-WALNUT CAKE| Bakery Style, Fluffy & Soft Coffee Cake without Eggs| Bake With Shivesh
#Eggless #CoffeeCake #BakeWithShivesh
For all you coffee lovers, I have the perfect recipe for you! This eggless coffee-walnut cake is super soft and fluffy. oh and that kick of coffee and bite from the walnuts- SO good!
I hope you will try this soft eggless cake at home! If you enjoyed watching this video, please hit the like button, subscribe to my channel and share this video with your baker friends!
Written recipe-
INGREDIENTS :
1 + ½ cups (180g) all purpose flour (maida)
1 teaspoon (4g) baking powder
1 cup (285g) yogurt
½ teaspoon (3g) baking soda
¾ cup (150g) castor sugar
½ cup (120mL) vegetable 0il
1 teaspoon (5mL) Vanilla Extract
2 tbsp coffee powder + 2 tbsp hot water
1/4 cup (63g) crushed walnuts
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