Almond Espresso Cake Recipe
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.
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.