ALMOND CREAM & COFFEE SOFT CAKE
Ingredients:
(I used a 15cm tin, double the recipe for a bigger cake) :
- 1egg
- 50 gr white or brown sugar
- 43 gr sunflower oil
- 43 gr water
- 85 gr AP flour
- 6 gr baking soda
- 20 gr brewed coffee
- 2 tsp ‘Crema con mandorle siciliane’
Whisk
the flour together with the baking soda, mix until well incorporated. Divide the batter in two parts. To one half, add the coffee and the almond cream. Mix it in.
(I used a 15cm tin, double the recipe for a bigger cake) :
- 1egg
- 50 gr white or brown sugar
- 43 gr sunflower oil
- 43 gr water
- 85 gr AP flour
- 6 gr baking soda
- 20 gr brewed coffee
- 2 tsp ‘Crema con mandorle siciliane’
Whisk
the flour together with the baking soda, mix until well incorporated. Divide the batter in two parts. To one half, add the coffee and the almond cream. Mix it in.
Pour a part of the white batter in the tin, then a part of the coffee batter. Continue until the batters are finished.
Bake the cake at 180 degrees for 30/35 minutes. Let it cool down for half an hour. Slice it and enjoy!
Bake the cake at 180 degrees for 30/35 minutes. Let it cool down for half an hour. Slice it and enjoy!
