This foolproof toffee almond coffee cake is as addictive as coffee itself and ridiculously easy to make. It’s an eye-catching cake with a smooth coffee-flavoured cream, topped with crunchy toffee almonds. It is sure to please lovers of coffee and it will definitely surprise and wow your guests at your next dinner party. This recipe is created in three simple stages: the sponge cake, the preparation of the cream, coffee, and toffee almonds, and the best part combining all the elements together.
Preheat oven to 180° degrees fan-forced. Grease a 23 cm square spring-form cake tin and line it with baking paper/parchment paper.
Beat the softened butter and sugar until light and fluffy on high speed. This will take approximately 2-3 minutes. You may need to scrape off the sides and the bottom of the bowl with a rubber spatula.
Gradually add the eggs to the creamed butter and sugar, a little at a time, beating well between each addition. You may need to scrape down the bowl (the mixture may look curdled)
Reduce the mixer to a low speed, and add the sieved flour mixture and milk alternating between the two until just combined. Be careful not to over-mix.
Pour the cake batter into the prepared baking tin and bake in preheated oven for approximately 45 minutes or until the cake springs back when lightly pressed or a skewer comes out clean.
Remove and let cool in the tins for 2 minutes, remove and cool on a wire rack completely
To make the coffee, dissolve the coffee granules and sugar in boiling water. Stir and set aside.
To make the cream, in a bowl, add all cream ingredients and beat on medium-high until light and fluffy, scraping down the bowl if necessary.
To make the toffee almonds, on medium heat, melt the sugar, and add the almond until well combined. Remove from stove and pour the almond mixture onto baking paper/parchment paper. Set aside and cool completely.
Once the almonds are cooled and the toffee set, place them in a bag and crush them coarsely (this process cannot be done in a food processor).
To assemble, use a long sharp knife to carefully slice through the middle of the cooled cake, creating 2 halves. It is best to place the bottom layer of your sponge straight onto your serving dish. Coat both halves with the coffee making sure you also soak the edges.
Spread ⅓ of the coffee cream evenly across the bottom layer sponge. Place the top layer of the sponge on top.
Spread the remaining cream evenly around the cake covering the sides as well. (No need to smooth out the cream as it will be covered with the crushed almonds)
Top the cake with the crushed toffee almond mixture. The sides can be tricky. Simply grab the almonds with your hands and gently place them around the edges.