This is my final recipe from *The World Encyclopedia of Coffee* ---- Per the intro, Ground almonds give this buttery coffee sponge cake a moist texture & delicate flavour. Then it's sandwiched together w/a generous filling of creme de menthe buttercream." I nearly died & went to heaven when I saw the breathtaking pic! (Time does not include time for cake layers to fully cool). *Enjoy* !
Provided by twissis
Categories Dessert
Time 40m
Yield 8 Wedge Servings, 8 serving(s)
Number Of Ingredients 12
Steps:
- For Cake: Preheat oven to 350°F.
- Lightly grease & line 2 7-in rd baking tins w/greaseproof paper.
- Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below).
- Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface.
- Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool.
- For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled.
- Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve.
- To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer).
- NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).
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Danny Pineda
[email protected]I would not recommend this recipe.
Eira Raheem
[email protected]This cake was a disappointment. The flavors were bland and the texture was dry.
Mukiibi Shafiq
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected.
Henry Aitham1
[email protected]The cake was too minty for me.
Nthabiseng Nthabigirl
[email protected]I think I would have liked the cake more if the coffee flavor had been stronger.
Raham Zeb
[email protected]The cake was a little dry for my taste, but the frosting was delicious.
Kamal Deep
[email protected]This cake is a keeper! I'll definitely be making it again.
Saw Aung
[email protected]I'm not usually a fan of coffee-flavored desserts, but this cake was surprisingly good. The mint frosting was a nice touch.
bonface muchiri
[email protected]Not too sweet, not too minty. Just right!
Emeka Eze
[email protected]The cake was easy to make and turned out beautifully. The coffee and mint flavors were well-balanced.
Katrinah Flo
[email protected]This cake is perfect for a summer party or picnic. It's light and refreshing, and the coffee and mint flavors are a nice change from the usual chocolate or vanilla.
Ahamad Jutt
[email protected]I made this cake for my office potluck and it was a hit! Everyone loved the unique flavor combination.
Jocelyn Ravel
[email protected]The cake was dense and moist, and the frosting was smooth and creamy. The coffee and mint flavors were subtle but present.
Melina Rai
[email protected]Coffee and Mint? What a combo! Unexpectedly delicious!
Kali rate
[email protected]Easy to follow recipe, and the cake turned out so moist and delicious! The coffee and mint flavors were a great combination.
Maricel Yanguas
[email protected]This cake is a delightful blend of coffee and mint flavors. The cream cheese frosting is a perfect complement to the moist cake.