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Best Toffee Almond Cake Recipe

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Toffee Almond Coffee Cake is a visually stunning and delicious dessert featuring a moist sponge cake layered with smooth coffee-flavoured cream and topped with crunchy toffee almonds. Perfect for coffee lovers and special gatherings.

  • Author: Tina
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 25 minutes (including chilling)
  • Yield: Up to 20 People
  • Category: Desserts
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

250 grams unsalted butter, softened

2 cups caster sugar

4 eggs

½ teaspoon vanilla sugar

1 cup milk

2 ½ cups plain flour

2 teaspoons baking powder

1 teaspoon instant coffee

¼ cup hot water

½ teaspoon sugar (for coffee)

500 ml thickened cream

250 ml reduced fat cream or Ashta

1 ½ tablespoons icing sugar

1 teaspoon of the prepared coffee

200 grams roasted almonds

¾ cup sugar (for toffee)

Instructions

Preheat oven to 180°C fan-forced. Grease and line a 23 cm square spring-form cake tin.

Beat butter and sugar until light and fluffy (2–3 minutes). Gradually add eggs, beating well after each addition.

Reduce mixer speed. Alternate adding sieved flour with milk until just combined. Do not over-mix.

Pour batter into the tin and bake for 45 minutes, or until a skewer comes out clean. Cool completely on a wire rack.

Prepare coffee by dissolving instant coffee and sugar in hot water. Set aside.

Make cream by beating thickened cream, reduced fat cream (or Ashta), icing sugar, and 1 tsp prepared coffee until light and fluffy.

Make toffee almonds by melting sugar on medium heat, then stirring in almonds. Pour onto parchment paper to cool. Crush coarsely once set.

Slice cooled cake horizontally into two layers. Place bottom layer on serving dish and soak both layers with coffee.

Spread ⅓ of the cream over the bottom layer. Add the top layer and cover the entire cake with remaining cream.

Top and coat the sides with crushed toffee almonds. Chill in the fridge for 2–3 hours before serving.

Notes

  • The mixture may look curdled when adding eggs—this is normal.
  • Level the cake with a serrated knife if it doesn’t bake evenly.
  • Ensure both sponge layers are of equal height.
  • Place the bottom sponge layer on the serving dish before adding cream.
  • Refrigerate the cake for 2–3 hours to set properly.

Nutrition

Find it online: https://cheftinaskitchen.com/best-toffee-almond-cake-recipe/