Almond Coffee Cake with Kahlua Liqueur
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!!
Instructions
- 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.