While reading through a couple of newspapers I ran into a seemingly wonderful cake recipe. I could’ve just copied it and taken it home, but what the heck, I have this site now, and saving recipes on here is far more fun than copying them, right.
This cake seems like one that”ll be a major hit in our home, if only because it’s made with coffee. I’m too young to remember, wasn’t even born yet, but before packaged dried sauces were readily available and cooks were still inventive, the standard way to make a dark colored sauce or gravy, was apparently by adding coffee. It reiterates the fact that all the conveniences of modern day have made us not only lazy, but much less daring and creative as well.
Fortunately coffee is still present in desert recipes. I offered to bring tiramisu to dinner on the 2nd day of easter (one of the few things I like about the way we do holidays in Holland is that there might not be many, but they often have double days; the first and second day of Christmas, Easter and Pentecost) but I might have to change my plans and bring this cake!
Coffee and almond crumb cake (translated to Dutch and then back to English from Gordon Ramseys recipe, no idea how much it’s changed from the original version.)
- 60 grams of flour
- 40 grams of lightbrown sugar
- 40 grams of cold butter, in pieces
First make the crumb-layer; mix the flour and lightbrown sugar in a bowl and cut the butter through until it resembles course breadcrumbs. Set it aside
- 170 grams of butter
- 170 grams of fine sugar
- 3 large eggs, slightly beaten
- 1/2 tsp almond extract
- 100 grams ground almonds
- 4 tbsp cold espresso (or very strong coffee)
- 100 grams selfrising flour
- 1/2 tsp baking powder
- powdered sugar, to sprinkle over finished cake
Mix the butter and sugar in a large bowl until it’s light and airy, beat the eggs through the mix, bit by bit, until they’re fully absorbed. Mix in the almond extract. Using a spatula mix in the almonds, followed by half of the espresso. Sift the selfrising flour and baking powder and mix it through the batter. Mix in the other half of the espresso last.
Butter a springform pan, or spray it with non-stick spray (butter flavored, so it doesn’t leave a different taste). If you want to, you can cover the bottom and/or sides with bakers parchment, but I rarely ever do that, a non-stick springform with butter or spray never leaves my cakes sticking to the pan, but that might just be me.
Pour your batter into the pan and even it out, pour/sprinkle the crumb layer you’ve set aside on top. Bake in a pre-heated oven (150 degrees celsius) for 50 to 60 minutes. (Check doneness by sticking a toothpick in. If it comes out clean or with just dry crumbs on there, the cake is done.)
Take the cake out of the oven, out of the springform and let it cool on a rack. (Cooling it in the pan will work fine, but take longer.) Once cool cover the top with powdered sugar and serve. I bet it’d be good with plain whipped cream or vanilla ice cream if you’d want to be fancy, but equally yummy just on it’s own!
I’ll report here when I’ve made it, and include pictures!
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