Coffee Almond Crunch Cake

David and I have recently become a bit obsessed with Gordon Ramsay. There are episodes of Kitchen Nightmares (U.K) on Netflix and we have been watching some almost everyday. After watching the show so much, we decided that we needed to check out a cookbook and see if Gordon knows what he is talking about. And of course, we tried dessert first.

Coffee Almond Crunch Cake

Cake:
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup plus 2 Tbs. granulated sugar
3 extra-large eggs, lightly beaten (we used large eggs)
1/2 teaspoon almond extract
1 heaped cup ground almonds (we used almond meal from Trader Joe’s)
1/4 cup cooled espresso or strong black coffee (we used espresso)
2/3 cup self-rising flour*
1/2 tsp. baking powder
confectioners’ sugar for dusting

Crunch Topping:
1/2 cup all-purpose flour
1/4 cup packed light brown sugar
4 Tbs. (1/2 stick) cold unsalted butter, diced

Directions:
Preheat the oven to 300 degrees (F). Butter the bottom and sides of a deep 8-inch diameter cake pan with a removable bottom. For the crunch topping, mix the flour and sugar in a bowl and rub in the butter until it resembles coarse crumbs. Set aside.

Using a mixer, cream the butter and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, a little at a time, until fully incorporated. Add the almond extract and mix well. Fold in the ground almonds, followed by half the espresso. Sift in the flour and baking powder together and fold this through the mixture. Finally, fold in the remaining espresso.

Spread the batter in the cake pan and level with a spatula. Bake for 30 minutes. Sprinkle the crunch topping evenly over the top, then continue baking until the top is golden brown and a skewer inserted in the center of the cake comes out clean, 20-30 minutes longer. Remove from the oven and let cool slightly before unmolding onto a wire rack. When completely cooled, dust with confectioners’ sugar, then cut into slices to serve.

*Self-rising flour includes some additional baking powder and salt. We didn’t have any on hand, so we just made our own. To one cup of flour add 1/4 tsp. salt and 1 tsp. baking powder. Keep in mind that the recipe calls for only 2/3 cup of self-rising flour.

David: It was delicious. It was not too sweet, but you could definitely taste the almond and the espresso. Instant winner.
Carla: It was great. It would be good as a dessert or for breakfast. Easy to put together, which is always a plus. I would definitely make this recipe again.

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