Name: Mocha Almond cake
Yield: 6
Ingredients: Cake batter:; 1 tablespoon dry instant coffee; ½ cup boiling water; 30g (⅓ cup) cocoa, sifted; 90g butter; 2 teaspoons vanilla essence; 1 cup castor sugar; 2 eggs, separated; ½ cup ground almonds; 120g (½ cup) sour cream; 150g (½ cup) self-raising flour; 1 tablespoon flaked almonds, toasted; Mocha icing:; 1½ cups icing sugar, sifted; 1 tablespoon cocoa; 60g butter; 2 teaspoons dry instant coffee; 1½ tablespoons boiling water

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Ingredients

Cake Batter

1 tablespoon dry instant coffee

½ cup boiling water

30g (⅓ cup) cocoa, sifted

90g butter

2 teaspoons vanilla essence

1 cup castor sugar

2 eggs, separated

½ cup ground almonds

120g (½ cup) sour cream

150g (½ cup) self-raising flour

1 tablespoon flaked almonds, toasted

Mocha Icing

1½ cups icing sugar, sifted

1 tablespoon cocoa

60g butter

2 teaspoons dry instant coffee

1½ tablespoons boiling water

Steps

Grease a 20cm ring pan, line base with paper, grease paper. Pre-heat oven to 180°C.

Dissolve coffee in boiling water, blend with cocoa.

Cream butter, sugar and vanilla essence with electric mixer until light and fluffy.

Beat in egg yolks and sour cream.

Transfer to large bowl, stir in ground almonds, then self-raising flour and coffee-cocoa mixture.

Best egg whites in a small bowl until soft peaks form. Fold into mixture.

Spread into prepared pan.

Bake in a moderate (180°C) oven for about 40 minutes.

Leave in pan for about 5 minutes before turning onto a wire rack to cool.

Icing

Combing icing sugar, cocoa and butter in a bowl. Stir in coffee and boiling water.

Once fully cooled, spread icing, sprinkle almond flakes.

Nutrition Facts

Calories

648kcal

32%
Fat

30g

46%
Saturated Fat

13g

65%
Carbohydrates

75g

25%
Fiber

4g

16%
Sugar

55g

110%
Protein

13g

26%
Cholesterol

120mg

40%
Sodium

260mg

10%

Percent Daily Values are based on a 2,000 calorie diet.

Mocha Almond cake