Almond Coffee Cake


by: Anncoo

Adapted this Almond Coffee Cake in Donna Hay's magazine and they are the most delicious small cakes that I ever tasted. Can you imagine pouring Kahlua liqueur immediately over the cakes when they just are out of the oven? They are a match made in heaven!!

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

2 tbsp Plain flour, sifted

1/2 cup Icing sugar ~ 55g 40g

1/4 cup Almond meal ~ 30g

2 tsp Instant coffee powder

40 g Butter, melted

2 Egg whites ~ 80g

1/4 cup Kahlua coffee liqueur

Nutrition Facts
Almond Coffee Cake

Servings Per Recipe: 6

Amount per Serving

Calories: 150

  • Total Fat: 7.4 g
  •     Saturated Fat: 3.6 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 14.3 mg
  • Sodium: 71 mg
  • Total Carbs: 13.5 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 10.5 g
  • Protein: 2.7 g

how is this calculated?

Download Nutrition Facts Widget Code

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e584c2d3fa35c149936f5c893904c25624b06687.jpg 1.  Preheat oven to 180C (335F). Place the flour, sugar, almond meal, coffee, butter and egg whites in a bowl and mix well combine with a hand whisk.

2.  Spoon mixture into 6 lightly greased or use cooking spray on medium size muffin pan or 12 mini muffin pan and bake for 20-25 minutes or until cooked when tested with a skewer.

3.  Drizzle with the liqueur (about 1/2 tablespoon on each cake) and set aside for 2 minutes before turning out on a wire rack to cool.

4.  Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.

5.  You can serve them warm or store it in an airtight container for 2-3 days.

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