Quick & Easy

Mocha almond cake

The smooth flavour of mocha in a freshly baked, moist cake is irresistible. This cake will keep for up to 2 days, but we're sure it won't last that long!
MOCHA ALMOND CAKE
10 Item
40M

Ingredients

Method

1.Grease a 20cm ring pan, line base with paper, grease paper.
2.Dissolve coffee in water, blend with sifted cocoa.
3.Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy, beat in egg yolks and sour cream. Transfer to large bowl, stir in ground almonds, then the sifted flour and cocoa mixture.
4.Beat egg whites in small bowl until soft peaks form, fold into mixture. Spread into prepared pan. Bake in moderate oven for about 40 minutes. Stand 5 minutes before turning on to wire rack to cool.
5.For mocha icing, combine sifted icing sugar and cocoa in bowl with butter, stir in combined coffee and water.
6.Spread cold cake with icing, sprinkle with flaked almonds.

Keeping time: 2 days.

Note

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