The one thing I hadn't considered was that some people don't like really almondy food, and this cake is quite almondy with both almond meal and almond essence. Luckily everyone at work last night were almond fans, and the cake was well received! I'll have to make this again soon...
- 60g plain flour
- 40g demerara sugar or brown sugar (I used demerara because I think it gives more of a crunch factor)
- 40g butter
- 170g unsalted butter, softened
- 170g caster sugar
- 3 eggs, lightly beaten
- ½ tsp almond essence
- 100g almond meal
- 60ml espresso or strong coffee, cooled
- 100g self-raising flour
- ½ tsp baking powder
- icing sugar, for serving
Topping: Stir together the flour and sugar. Rub in the butter until the mixture resembles breadcrumbs. Put aside.
Cream together the butter and sugar until light and fluffy. Add the egg a bit at a time, mixing until well combined. (The mixture will probably look curdled at this point. If you want to, stir in a spoonful of the flour which will amalgamate the mixture evenly again.) Stir though the almond essence. Add half of the cooled espresso and stir. Then sift in the flour and baking powder and fold through. Add the remaining espresso.
Spread the batter evenly into the prepared pan. Sprinkle over the topping mixture. Bake in the oven for 50-60 minutes, or until the top is golden brown, and a skewer inserted into the centre of the cake comes out clean.
Cool slightly on a rack before removing from the pan. When completely cool, sift over icing sugar and cut into pieces to serve.
cake batter in pan
streusel topping sprinkled over batter