Tuesday, February 22

the perfect cake {coffee and almond crunch cake}

This cake is the bomb, and i seem to make it time and time again.  I've just made it actually and it's baking away slowly and the smell is intoxicating!  After cleaning all the mess that comes from baking with too little ones that need to crack eggs, sift flour, lick spoons and eat little piles of slivered almonds, my darling husband asked if I'd be putting this onto The Blob (yes, i meant blob - that's what he calls it).  I rolled my eyes and confirmed to him that most certainly I would have posted about this recipe long ago..

...but alas i have not!  Travesty!  This recipe is too good for me to keep to myself.  It is one of Gordon Ramsey's  and I have to say that I've added a bit of my own touch...which of course I prefer...

So here is the recipe;

170g unsalted butter
170g caster sugar
3 eggs, lightly beaten
1/2 tsp almond essence
100g almond meal
4 tbsp strong espresso coffee
100g self-raising flour
1/2 tsp baking powder
small handful of slivered almonds
icing sugar - to dust.

crunch topping;
60g plain flour
40g brown sugar
40g cold butter, diced
50g slivered almonds

1. preheat oven to 150 degrees and prepare a 20cm cake time with a removable base.  Mix the ingredients for the crunch topping by rubbing in the sugar, butter and flour until the resembles breadcrumbs, then add the almonds and lightly incorporate.  set aside.
2. Cream the butter and sugar in a large mixing bowl until light and fluffy - I used my kitchen aid, but you could use hand held beaters. Beat in the eggs, one at a time until fully incorporated.  Add the almond essence and mix well. Fold in the almond meal, followed by half the espresso.  Sift in the flour and baking powder together and fold this through the wet mixture.  Finally fold in the remaining espresso and the small handful of slivered almonds.
3. Spread the mixture into the cake tin and level with a spatula.  Sprinkle the crunch topping evenly over the top, bake for 45-55 minutes until the top is golden brown and a skewer comes out clean.  Remove from the oven and leave to cool slightly before removing from the tin.
4. When cool, dust with icing sugar, then serve!

I like to enjoy it with a strong cup of tea so you can taste the flavour of the coffee in the cake!  Or an almond flavoured liqueur!


I am loving my little babushka measuring cups too (first pic) - they stay on the bench and get used at every opportunity!  aren't they just so sweet? 


  1. Oh, another wonderful recipe from you! I think I'd better start cooking them or I will fall behind!

    I love your babushka measuring cups! I have them too and they're too cute to stay in the cupboard.

    Lovely (and delicious) post! xx

  2. Oh looks delicious, but i'm not a fan of coffee/ mocha, so wonder how i could tweak the recipe?? Oh look at yoru skirt in the last post, love it!! Anyway, i have the Babushka measuring cups, my children use them to drink from, they are on extra high rotation in our house. Love Posie

  3. Ohh I want those Babushka measuring cups! :)

  4. Yay for another recipe...have not yet had the chance to make the slice so might do the both of them together :)

  5. Yay! I have those measuring cups! AND I saw at Robins Kitchens that they have matching measuring spoons too! :) x

  6. The babushka cups are goregous. I saw them in a shop and wanted to get them but c'est la vie. Did you know they have measuring spoons and are planning to bring out bowls as well??

  7. Oh yumbo! I try all your recipes and they are awesome!! Thanks so much for sharing lovely girl! Have sooooo missed visiting your wonderful space. Computer crisis here! I think it's time to hurl it out the window and scream profanities at it...oh, I mean upgrade ;) Have you got a laptop? Hope all is lovely in your world :) x x


Thanks so much for stopping by....I love knowing your thoughts and comments... xx