This recipe is best with
Recipe Ingredient
- Chocolate Coffee Portion:
- 3 egg white
- 50g castor sugar
- 120g ground almonds
- Sift these ingredients:
- 100g icing sugar
- 25g cocoa powder
- 1 tsp soluble instant coffee
- Butter Almond Portion:
- 120g butter
- 125g castor sugar
- 3 eggs
- 1 egg yolk
- 1/2 tsp vanilla essence
- Sift these two ingredients:
- 125g flour
- 1/4 tsp baking powder
- Mix these two ingredients together with sifted flour:
- 100g ground almonds
- 1 tbsp orange rind
- 3 tbsp orange juice
- 100g flaked almonds
Instructions
- Grease a loaf pan well (21cm x 9 cm x 7cm); scatter the base and sides with flaked almonds.
- For the chocolate coffee portion Beat egg white until stiff then beat in castor sugar gradually, a spoonful at a time.
- Mix almonds, sifted ingredients and instant coffee then stir into the meringue with a mini hand whisk. Blend well. Spoon the mixture over the flaked almonds; spread well on the sides of the tin.
- For the almond butter portion: Cream butter and sugar until creamy, light and fluffy. Beat in eggs one at a time then add the egg yolk.
- Fold in sifted flour and ground almond and orange rind. Add the orange juice and mix well. Spoon mixture into the centre of the loaf pan.
- Bake in a preheated oven at 180ºC for one and a half hours or until the top of the cake is springy to the touch.
- Leave the cake to cool slightly in the tin for 10 minutes before turning it out onto a wire rack.
- To serve: Cut the top of the cake to level out evenly then turn the cake upside down with the flaked almonds on top. Cut into serving pieces.
