Skip to main content
logo
Food Advertising by

Almond Coffee Cake


I was wondering what to do with the bottle of Kahlua coffee liqueur when Ann of Anncoo Journal posted her Almond coffee cakes.  Making this is a breeze and mixing can be done in a jiffy.  I totally agree with her that these lovely mini bundt cakes are truly very delicious and the sweet aroma of the Kahlua is just overwhelming.








Recipe for Almond Coffee Cake

Ingredients


  • 4 Tbsp plain flour, sifted   
  • 80 gm icing sugar
  • 60 gm almond meal
  • 4 Tsp instant coffee powder
  • 80 gm butter, melted
  • 4 egg whites
  • 1/4  cup Khalua coffee liqueur or Rum 
Method
  1. Place sifted flour, almond meal, coffee powder, melted butter, egg whites and icing sugar into a large mixing bowl.  Mix with a balloon whisk till well incorporated.
  2. Spoon mixture into lightly greased mini bundt pan.
  3. Bake in a preheated oven @ 180 deg C for 20 - 25 mins.  Test with skewer till it comes out clean.
  4. Immediately drizzle in the Kahlua.  Let cool in pan for 5 mins. before unmoulding onto a wire rack to cool completely.
  5. Dust with a sprinking of icing sugar.  Serve
  6. Makes 7 mini bundt cakes. 


          






I'm submitting this post to We should Cocoa  hosted by  Lucy of  The Kitchenmaid.

Comments

  1. Hi Cheah, love your mini bundt cake mold, so cute.
    Your coffee cake definitely look delicious, the texture look good and very moist.

    Have a nice day.

    ReplyDelete
    Replies
    1. Thank you, Amelia. You must try this, indeed very nice.

      Delete
  2. Whah....u have been doing a lot of baking! That almond coffee cake looks very moist and delicious. On top of that, it's so easy to make. I need to make too. I can handle that standing on one leg.....hehe

    ReplyDelete
    Replies
    1. Yes, very easy Mary, I'm sure you can do it one legged!!

      Delete
  3. haha .... I just printed this recipe from Ann's blog too yesterday. I wanted to hoy cheong my mini bundt pan. Good cake right?

    ReplyDelete
  4. Really so easy huh! Just mix and bake, literally! Looks moist and delicious too! Must try!

    ReplyDelete
    Replies
    1. Yes, Jeannie, a few minutes work and ta da it's done!

      Delete
  5. Bet these mini almond cakes are great with some tea too!

    ReplyDelete
  6. These little devils sounded incredible. And the mould looks beautiful as well. I just bought a few silicon moulds a few days back at a nearby shop with less than RM50 and a few more from Daiso KL. Great great bargain! Yes, it's my late birthday presents that I'm buying myself. haha....
    Hope you're enjoying your weekend, Cheah.
    Blessings
    Kristy

    ReplyDelete
    Replies
    1. Happy belated B'day Kristy! Yes, we should pamper ourselves once in a while.

      Delete
  7. i love this kind of small recipe..very 'ngam' ngo!!

    ReplyDelete
    Replies
    1. When I make this again, I'll need to double, at least get 12 pieces.

      Delete
  8. I have the same bottle of kahlua and yet to open till now, hahaha.. I think I have to stop buying new ingredients and try to settle the all stock first..this mini cake sound good.

    ReplyDelete
    Replies
    1. Yes, I too restrict myself from getting too many types of ingredients. Got to finish up all the stock first!

      Delete
  9. These look deliciously moist and so pretty. Even though I don't like coffee, I'd be very tempted to try one of these. Thanks for joining in with We Should Cocoa.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…