I am experimenting with different flours lately. Here’s my version of coffee cake made of almond flour. Not too heavy yet delicious, rich and packed with flavour :-). I divided the original recipe in half as it is just for me and my husband. For a larger number of people I double this recipe to make 4 layers cake. For the cream I used freshly whipped cream infused with almond extract and a little bit of sugar. I don’t usually use traditional butter/sugar frosting when baking just for two of us, as I find it too heavy and on the unhealthy side, but everyone is different.
1 1/4 cup toasted almond flour (almond meal)
5 large eggs
1 tbsp coffee (diluted in 2 tbsp of boiling water)
1 cup butter (at room temperature)
3/4 cup sugar
1 cup (75 gr) flour
1 tbps baking powder
1 tbsp sugar
1 tbsp coffee
1/2 cup boiling water
For the cream:
1 cup heavy cream
1/4 tsp almond extract
Beat butter and 1/2 cup of sugar until fluffy. Separate egg whites from egg yolks. Add egg yolks to the butter mixture one at a time beating constantly as well as coffee in a thin stream. The mixture should be smooth and creamy at the end.
Now, incorporate almond meal to the egg mixture. Then add flour and baking powder.
Beat egg whites with 1/4 cup of sugar and 1/2 tsp cream of tartar until soft peaks form. Now, fold couple of tablespoons into the batter and stir vigorously until combined. Add the remaining egg whites stirring gently from bottom to the top.
Pour the batter into 9 inch cake pan (battered and lightly floured before). Bake for 45 minutes.
While the cake in the oven, prepare syrup by combining all ingredients. Prepare cream filling by beating cream, almond extract and sugar.