Cake ingredients
- 300 grams skin-on roasted almonds
- 300 grams caster sugar
- 1 tablespoon instant espresso coffee granules
- 75 grams brown rice flour
- 8 large egg whites, size 7 eggs
Magazines
Dish magazine - almond and coffee layer cake recipe
(Gluten free)
Treat yourself
Dish magazine is one of New Zealand’s favourite food magazines, filled with delicious seasonal recipes and inspiring stories for people who love to cook. Every issue includes more than 40 recipes, plus a drinks tasting panel, book reviews, travel stories for the keen foodie, and a sweet treat to finish. The simple-to-follow recipes are beautifully presented, and a fantastic resource for home cooks of every level.
Ingredients
1
2
Tiramisu cream
- 1 tablespoon instant espresso coffee granules
- 2 tablespoons boiling water
- 250 grams mascarpone
- ⅓ cup cream
- 3 tablespoons demerara sugar
- ⅓ cup finely grated dark chocolate
3
Coffee glaze ingredients
- 1 teaspoon instant espresso coffee granules
- 1 tablespoon butter, diced
- 2 tablespoons boiling water
- 1 teaspoon vanilla extract
- 1¾ cups icing sugar
4
To assemble ingredients
- ¼ cup marsala or Baileys coffee liqueur
- ¼ cup chopped roasted almonds
- grated dark chocolate
Method
1
Cake method
Grease 2 x 20cm cake tins and line fully with baking paper.
Preheat the oven to 160°C fan bake.
Place the almonds, sugar and coffee in a food processor, process until the nuts are finely ground but still with some texture.
Tip into a bowl and stir in the flour. Beat the egg whites to soft peaks. Using a large metal spoon, fold the egg whites into the nut mixture in three lots.
Pour the mixture into the tins and gently spread evenly.
Bake for 20–25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tins.
2
Tiramisu cream method
Dissolve the coffee in the boiling water, then cool.
Place all the remaining ingredients in a bowl, add the cooled coffee and whisk until thick.
Don’t overmix or it will split and curdle. Cover and refrigerate for at least 1 hour to firm up.
3
Coffee glaze method
Dissolve the espresso coffee and butter in the boiling water.
Add to the icing sugar along with the vanilla and whisk until smooth, adding a little more icing sugar, if needed, to make a thick but pourable icing.
The cake can be fully assembled then covered and stored in the fridge for 1 day before serving.
4
To assemble
Brush both cakes with marsala.
Place one cake on a serving platter and spread with the tiramisu cream.
Place the second cake, marsala side down, on top. Spoon over the Coffee Glaze and spread evenly, then scatter over the almonds and chocolate.
Chill for 15 minutes to set the icing. Makes one cake.
Recipe: Claire Aldous/Dish magazine
