Looking for a new way to enjoy your favorite beverage, coffee lovers? Check out this Almond Espresso Cake Recipe! It combines almonds’ nutty flavor with a bold espresso taste for a truly indulgent treat.
Whether you’re hosting a dinner party or just looking for a special weekend treat, almond espresso cake is sure to impress. Check out these recipes for inspiration and get ready to enjoy a slice of heaven!
Key Almond Espresso Cake Ingredients & Why
Blanched almonds
Blanched almonds are toasted and ground to make almond flour, adding nutty flavor and moisture to the cake.
Sugar sweetens the cake, with varying quantities in different recipes, from 2 tablespoons to 1-1/4 cups.
Butter
Butter adds richness and moisture, typically softened before adding to the batter.
Eggs
Eggs bind ingredients and provide structure; many recipes separate and beat egg whites before folding them in.
Chocolate
Chocolate imparts a rich, chocolatey taste, with options for chocolate chips or chopped chocolate.
Espresso
Espresso infuses a strong coffee flavor, with choices between brewed espresso or instant espresso powder.
Flour
Flour provides structure and texture, using all-purpose or a mix of almond and all-purpose flour.
Baking powder
Baking powder aids the cake in rising, creating a light and fluffy texture.
Salt
Salt enhances the cake’s flavor.
Almond extract
Almond extract imparts a strong almond flavor, with some recipes using ground almonds instead.
How Do You Make The Best Almond Espresso Cake?
- To prepare, let egg whites stand at room temperature for 30 minutes. In a food processor, grind almonds and 2 tbsp sugar, then set aside.
- Cream butter and sugar in a large bowl. Add egg yolks individually, beating thoroughly after each. Mix in chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and the reserved almond mixture for a concise and delicious preparation.
- Whip egg whites until stiff peaks form, then fold them into the batter.
- Grease a 9-inch springform pan and bake at 350°F for 42-48 minutes until the cake springs back. Cool on a wire rack for 10 minutes.
- After gently running a knife around the edge of the pan to loosen, allow it to cool completely. If desired, garnish with confectioners’ sugar, chocolate curls, and coffee beans.
Pro Tips For Making Almond Espresso Cake Recipe
- Simplify cake removal: Line your springform pan with parchment paper.
- Eliminate eggy taste with vanilla extract, crucial with six eggs.
- Enhance aesthetics and texture by topping with shaved almonds.
- Achieve cohesion by dusting powdered sugar once cooled.
How to Store Almond Espresso Cake
- Store cake at room temperature in an airtight container for up to 4 days.
- For extended freshness, refrigerate the cake. You can keep leftovers at room temperature for 1 week in an airtight container, but for longer storage, refrigerate. Allow it to reach room temperature for a couple of hours before serving.
- To freeze, tightly wrap the cooled cake in plastic and place it in a freezer-safe zip-lock bag for up to 2 months.
- Ensure the cake cools completely in the pan to prevent it from falling apart.
Can You Freeze Almond Espresso Cake?
- Cool the cake completely.
- Wrap it tightly in plastic wrap or aluminum foil.
- Seal it in an airtight container or freezer bag.
- Label with date and cake type.
- Freeze for up to 3 months.
Frequently Asked Questions About Almond Espresso Cake
What type of flour is used in the almond coffee cake recipe?
The almond coffee cake recipe combines all-purpose and almond flour for a delightful treat.
Which almond flour is the best for almond cake?
For the best almond cake, opt for Bob’s Red Mill almond flour.
When do you serve almond torte?
Almond torte is a versatile delight, perfect for dessert, brunch as a coffee cake, or simply as a delightful treat.
How do I store Chocolate Almond Cake?
To preserve your leftovers, simply keep them loosely covered at room temperature for 2-3 days.
Almond Espresso Cake Recipe
Ingredients
- 6 eggs, separated
- 2-1/2 cups blanched almonds, toasted
- 2 tablespoons plus 1-1/4 cups sugar, divided
- 1/2 cup butter, softened
- 3 ounces semisweet chocolate, grated
- 1/4 cup cold brewed espresso
- 2 tablespoons baking cocoa
- 2 tablespoons orange juice
- 1 tablespoon instant espresso granules
- 1 teaspoon vanilla extract
- Confectioners' ' sugar, chocolate curls and coffee beans, optional
Instructions
- Allow egg whites to reach room temperature for 30 minutes. In the meantime, use a food processor to grind almonds with 2 tablespoons of sugar. Set this mixture aside.
- Start by creaming the butter and remaining sugar in a large bowl until it becomes light and fluffy. Then, add the egg yolks one at a time, making sure to beat well after each addition. Next, incorporate the chocolate, espresso, cocoa, orange juice, espresso granules, vanilla, and the reserved almond mixture for a flavorful blend.
- Achieve stiff peaks by beating reserved egg whites on high. Then, gently fold them into the batter.
- Start by greasing a 9-inch springform pan. Place the pan on a baking sheet, then bake at 350°F for 42-48 minutes, or until the cake springs back when lightly touched. After baking, allow it to cool on a wire rack for 10 minutes.
- Loosen by running a knife along the pan's edge, then let it cool. Optionally, garnish with confectioners' sugar, chocolate curls, and coffee beans for added flair.
