Tuesday, 19 March 2013

AMARETTO COFFEE CAKE

Before I started drinking my coffee stronger and darker I used to like it with a shot almond syrup. I don't really fancy my coffee cake more bitter though and to be honest it’s not really my favourite thing; I feel it needs something to enhance it. That’s where I copied the coffees I used drink to create this amaretto coffee cake. I’ve found that almond and coffee flavour really complement each other perfectly as the amaretto in this lifts it out of the bitterness coffee cake sometimes is. You can use almond extract if you like, maybe a little less than the measurements for amaretto, but I don’t actually have any. Plus I how the amaretto isn’t just sweetness, it has its own strength which stands up to the coffee.

180g butter
180g golden caster sugar (I blitz my unrefined granulated)
3 eggs
150g self raising flour
1 tsp baking powder
30g ground almonds
1 tbsp espresso powder dissolved in 2 tbsp boiling water
1 tbsp amaretto (almond liqueur)

For the butter cream
75g butter
225g icing sugar
1 ½ tsp espresso powder dissolved in 1 tbsp of boiling water
1 ½ tsp amaretto

Preheat oven to fan150/170c/4 Grease and line a 20cm spring-form tin.
Begin by creaming together the butter and sugar until pale and fluffy. Quickly beat each egg before adding them one by one to the mixture. Sift over the flour, baking powder and ground almonds (these won’t go through the sieve but motion will break up any lumps so just tip them in after). To the espresso powder and boiling water add the amaretto before mixing this into the cake. If the mixture looks a little thick add a tiny more boiling water to the cup to get the remaining coffee, then chuck that into the mixture too. Pour into the tin and bake for 40 minutes in the middle of the oven.

Once baked, remove and leave to cool in the tin for 5 minutes before removing and leaving to cool completely on a wire rack. To make the butter cream, gradually beat together the butter and the icing sugar. I’ve seen recipes which say to use an electric whisk, but speaking from experience I wouldn’t recommend it. You’ll be wearing the icing sugar. So add the sugar gradually and work for forearms whilst beating it. This way kitchen surfaces should stay clean. Mix the coffee in water with the amaretto, like with the cake, and add this to the butter cream. Mix well to a pale latte colour before piling it on top of the cooled cake. Swirl and spread the butter cream to finish.

  

2 comments:

  1. Golly that looks delicious and ELEGANT! Very Posh nosh!

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  2. Thank you, really easy to do though. Didn't have to go to any special effort to make it look good, which is always a plus! :)

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