Ingredients
- for the Cake:
- 2 1/2 teaspoons almond oil
- 4 eggs, thoroughly beaten
- 3/4 cup sugar
- 1/2 cup flour, sifted twice
- 1/4 teaspoon vanilla
- for the icing:
- 1 stick butter, softened
- 1 cup confectioner's sugar
- 1/4 cup very strong coffee
- for the garnish:
- 1 tablespoon butter
- 1 teaspoon oil
- 1/2 cup slivered almonds
Make it step by step
- Preheat the oven to 350 degrees. Lightly grease a bread tin with 1 1/2 tsp of the almond oil and set aside. Place the eggs and sugar in a large bowl set over simmering water. Whisk vigorously until thickened, about 10-15 minutes. Remove from heat and let the mixture cool slightly. Gently fold in the sifted flour and then mix in the remaining teaspoon of almond oil and the vanilla. Place the mixture into the greased tin and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the pan and place on a cooling rack.
- Meanwhile, prepare the icing. In a large bowl, cream the butter with the sugar until thoroughly blended and creamy. Mix in the coffee, a tablespoon at a time, until the icing turns a light coffee color and has a subtle coffee taste.
- Next make the garnish. In a small skillet, melt the butter and the almond oil over a moderately high heat. Saute the almonds about 3 to 5 minutes, or until the turn a golden brown. Remove and drain on paper towels.
- When the cake is cool, spread the top and sides with the icing and scatter sauteed almonds along the top. Cut into thin slices.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.