This simple coffee almond cake feels homemade in the best way: tender, light, and full of rich aroma. It’s the kind of dessert you make on a quiet weekend afternoon, then enjoy slowly with a warm cup of coffee.
Ingredients
- 1 ½ cups powdered sugar
- 3 cups finely ground almonds
- 7 egg whites
- Juice of 1 lemon
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup powdered sugar
- ¼ cup strong brewed coffee (espresso works great)
- 7 egg yolks
Instructions
Pour boiling water over the almonds, remove the skins, and grind them finely.
Beat the egg whites until firm peaks form, then slowly add powdered sugar while beating. Gently mix in the ground almonds and lemon juice.
Line two baking pans with parchment paper and divide the mixture evenly. Smooth the tops and bake at 350°F (175°C) until light golden, about 20–25 minutes. Let cool completely.
In a bowl, beat egg yolks with powdered sugar and coffee until creamy and pale. In another bowl, whip the butter until fluffy, then mix everything together until smooth.
Spread the filling between the two cake layers and cover the whole cake with the remaining cream. Refrigerate until the cream sets and the cake becomes firm.
If you like, drizzle with a simple coffee glaze or melted chocolate before serving.
