Coffee cake with almonds and cashews
9 servings
55 minutes
Coffee cake with almonds and cashews is a refined blend of delicate flavors from Armenian cuisine. Its origin can be linked to the tradition of using nuts and aromatic coffee in Eastern sweets. The rich buttery sponge cake soaked in instant coffee gains a warm depth of flavor. Almonds and cashews add textural complexity, providing a crunchy tenderness in every bite. The finishing chocolate-coffee glaze envelops the cake in rich sweetness, giving it a luxurious appearance. This dessert is perfect for cozy tea time or festive treats, pairing well with strong coffee or fragrant tea. The sweetness, richness of flavor, and harmony of ingredients make it truly memorable.
1
Beat the butter with sugar until fluffy cream. Add eggs, baking powder, and mix until smooth.
- Butter: 175 g
- Sugar: 175 g
- Chicken egg: 3 pieces
- Dr. Oetker baking powder: 1 teaspoon
2
Pour 2 tablespoons of instant coffee with 6 tablespoons of hot water.
- Instant coffee: 2 tablespoons
- Water: 6 tablespoons
3
Chop the nuts. Add 4 tablespoons of coffee and the chopped nuts to the buttery-egg mixture. Mix until homogeneous.
- Instant coffee: 2 tablespoons
- Almond: 30 g
- Roasted cashews: 20 g
4
We add flour. We mix well.
- Wheat flour: 175 g
5
Place in an 18 cm mold. Send to a preheated oven at 180 degrees for 30-35 minutes. Let the cake cool and remove from the mold.
6
Break the chocolate and melt it in a water bath. Add cream and the remaining coffee. Mix well. Simmer for a bit. Pour the glaze over the cake and decorate with any sprinkles.
- Chocolate: 70 g
- Cream 10%: 1 tablespoon
- Instant coffee: 2 tablespoons