Preheat the oven to 180 deg c conventional oven. Grease and line 1 x 900g/2lb loaf tin with baking parchment.
Using an electric mixer, beat together the butter and sugar until light and fluffy. Demerara sugar has larger crystals and will take longer to break down during the mixing process.
Gradually add the eggs one at a time, adding a little of the flour between each one to help prevent curdling. Mix until well combined.
Add the remaining flour, ground almonds, baking powder, coffee powder, and milk.
Mix on low setting until well combined.
Pour the batter into the loaf tin and smooth the surface, sprinkle the flaked almonds on the top.
Bake in the oven for 45 – 50mins or until baked, testing the centre of the cake with a skewer until it comes out clean.
Leave in the tin for 10 mins to cool a little, before turning out onto a wire rack to cool completely.
Brush the top with an apricot glaze after warming the apricot preserve in a small pan.
TIPS AND FAQ’S
Oven Temperature – Always make sure your oven comes up to temperature before your cake goes in to bake. Invest in an oven thermometer if you can.
Cake Tin Lining – Lining the tin with baking parchment makes it easier to lift the cake out of the tin when it’s baked.
Keeping the Cake – This Coffee and Almond cake will keep for a few days if wrapped well and in an airtight container.
How do you add Coffee to a Cake mix?Add 1 tablespoon of dry coffee powder to the mixture. If the recipe calls for liquid such as milk, to be added, replace this with freshly brewed espresso. Too much liquid will affect the structure of the cake batter.
What can I use instead of coffee powder?You can use freshly brewed coffee such as Espresso coffee, or if you prefer, you can use coffee essence. Only do this when replacing any additional liquid in the recipe such as milk.