How To make Coffee Almond Cake
1 c Sugar
2 c Espresso
2 c Whipping cream
6 Eggs
1/2 c Sugar
6 tb Cocoa powder; unsweetened
1/2 c Butter; room temp
1/2 c Sugar
2 Egg yolks
1/4 c All purpose flour
2 Amaretti; ground
2 ts Cocoa powder; unsweetened
3 Egg whites
4 Amaretti; crushed
Place 1 cup sugar in small saucepan over low heat and cook until dark brown and caramelized. Quickly pour into heated 9x2", 6-cup round non-aluminum pan (equal in diameter to
size of springform pan used) and swirl until bottom and sides are evenly coated with caramel. For custard: Preheat oven to 325. Scald espresso and whipping cream in medium saucepan over medium-high heat. Remove from heat and let cool. Combine 6 eggs and 1/2 cup sugar in large bowl and beat well. Stir in espresso mixture and 6 tablespoons cocoa. Pour into prepared pan. Cover with round of buttered waxed paper and set into larger pan. Add enough boiling water to come halfway up sides of pan. Bake custard until set, about 1 1/2 hours. Remove from water; let cool slightly and refrigerate. For cake: Preheat oven to 325. Generously butter and flour 9" springform pan, shaking out excess. Cream butter with sugar in large bowl until light and fluffy. Beat in egg yolks, blending thoroughly. Gradually stir in flour, cookie crumbs and 2 teaspoons cocoa. Beat egg whites in medium bowl until stiff peaks form. Gently fold into batter. Transfer to prepared pan and bake about 20 minutes (cake should be slightly soft in center). Let cool. To assemble: Remove sides of springform pan and loosen cake from bottom. Run sharp, thin knife around custard and dip bottom of pan briefly in hot water to loosen if necessary. Place cake atop custard. Center serving platter on cake. Place one hand on bottom of mold and other hand on top of platter. Grasp firmly and invert. Carefully remove mold. Garnish top of custard with additional crushed amaretti, if desired. Serve immediately. *Can substitute strong coffee. -----
How To make Coffee Almond Cake's Videos
Almond Flour Coffee Cake | Quick Morning Treat (10-Minute Prep)
Today, we're whipping a delicious and fluffy Almond Flour Coffee Loaf Cake. This low carb coffee cake recipe is a real treat for coffee enthusiasts, offering a flavorful, moist cake that's perfect with a cup of coffee. It's quick and easy to make, requiring only a few simple ingredients, and the result is a delicious coffee cake loaf that's sure to be a Christmas hit at any gathering or as a comforting snack.
Full printable recipe:
Let us know your thoughts in the comments below and don’t forget to give it a rating! ⭐️⭐️⭐️⭐️⭐️
Eggless Coffee Almond Cake | Easy Coffee Cake Recipe | Foodblogger_kiran
Eggless Coffee Almond Cake | Easy Coffee Cake Recipe
Ingredients:
Curd 1cup
Baking soda ¼tsp
Oil ¼cup
Sugar ½cup
Vanilla essence 1tsp
Coffee 2tbsp
Hot water 2 tbsp
Maida/AP Flour 2 cups
Baking powder 1 tsp
Almond chopped ¼cup
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Keto Cinnamon Coffee Cake
Love Starbucks Coffee Cake? This version is even better. Tender, moist, buttery cake topped with crunchy pecan crumbles and a ripple of cinnamon-sugar running through the middle. Served alongside a piping hot cup of coffee or tea, this cake makes a delicious breakfast treat or afternoon snack!
Pan size: 8 x 4 inch (20 x 10 cm) loaf pan
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
½ cup (100g) granulated erythritol
½ cup (115g) melted unsalted butter
½ cup (120mL) unsweetened almond milk at room temperature
¼ cup (65g) sour cream or yogurt
2 cups (200g) blanched almond flour
¼ cup (28g) coconut flour
1 ½ teaspoons (6g) baking powder
¼ teaspoon (1g) salt
2 tablespoons (25g) granulated erythritol
2 teaspoons (5g) or more ground cinnamon
½ cup (50g) blanched almond flour
½ cup (65g) chopped pecans
2 teaspoons (5g) ground cinnamon
¼ cup (50g) granulated erythritol
2 tablespoons (30g) melted unsalted butter
powdered erythritol for dusting (optional)
Bake at 340°F (172°C) for 55-65 minutes or until toothpick is clean when inserted.
** If your cake is not yet done but the top is starting to brown, you can cover the top loosely with tin foil or baking parchment – this will make sure the centre continues to cook but the outside doesn't. Keep an eye on it and check it every 5-7 mins until done.
Yields 12 servings
NET CARBS: 3.2g
FIBER: 5.0g
FAT: 27.3g
PROTEIN: 7.7g
CALORIES: 298
#ketoserts #LowCarbCoffeeCake #KetoCinnamonCoffeeCake
Tamaño del molde: molde para pan de 8 x 4 pulgadas (20 x 10 cm)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
½ taza (100 g) de eritritol granulado
½ taza (115 g) de mantequilla sin sal derretida
½ taza (120 ml) de leche de almendras sin azúcar a temperatura ambiente
¼ de taza (65 g) de crema agria o yogur
2 tazas (200 g) de harina de almendras blanqueada
¼ de taza (28 g) de harina de coco
1 ½ cucharadita (6 g) polvo de hornear
¼ de cucharadita (1 g) de sal
2 cucharadas (25 g) de eritritol granulado
2 cucharaditas (5 g) o más de canela molida
½ taza (50 g) de harina de almendras blanqueada
½ taza (65 g) de nueces picadas
2 cucharaditas (5 g) de canela molida
¼ de taza (50 g) de eritritol granulado
2 cucharadas (30 g) de mantequilla sin sal derretida
eritritol en polvo para espolvorear (opcional)
Hornee a 340 ° F (172 ° C) durante 55-65 minutos o hasta que el palillo esté limpio al insertarlo.
** Si su pastel no está cocido pero comienza a dorarse en la parte superior, cúbralo sin apretar con papel de aluminio o pergamino para hornear; esto asegurará que el centro continúe cocinando pero el exterior no. Vigílalo y revísalo cada 5-7 minutos hasta que esté listo.
Rinde 12 porciones
CARBOHIDRATOS NETOS: 3,2 g
FIBRA: 5,0 g
GRASA: 27,3g
PROTEÍNA: 7.7g
CALORÍAS: 298
Dimensioni della padella: padella da 20 x 10 cm (8 x 4 pollici)
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
½ tazza (100 g) di eritritolo granulato
½ tazza (115 g) di burro non salato fuso
½ tazza (120 ml) di latte di mandorle non zuccherato a temperatura ambiente
¼ di tazza (65 g) di panna acida o yogurt
2 tazze (200 g) di farina di mandorle sbollentate
¼ di tazza (28 g) di farina di cocco
1 ½ cucchiaino (6 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
2 cucchiai (25 g) di eritritolo granulato
2 cucchiaini (5 g) o più di cannella in polvere
½ tazza (50 g) di farina di mandorle sbollentata
½ tazza (65 g) di noci pecan tritate
2 cucchiaini (5 g) di cannella in polvere
¼ di tazza (50 g) di eritritolo granulato
2 cucchiai (30 g) di burro non salato fuso
eritritolo in polvere per spolverare (opzionale)
Infornare a 172 ° C (340 ° F) per 55-65 minuti o finché lo stuzzicadenti non è pulito una volta inserito.
Produce 12 porzioni
CARBURI NETTI: 3,2 g
FIBRA: 5,0g
GRASSI: 27,3 g
PROTEINE: 7,7 g
CALORIE: 298
Taille du moule: moule à pain de 8 x 4 pouces (20 x 10 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
½ tasse (100 g) d'érythritol granulé
½ tasse (115 g) de beurre non salé fondu
½ tasse (120 ml) de lait d'amande non sucré à température ambiante
¼ tasse (65 g) de crème sure ou de yogourt
2 tasses (200 g) de farine d'amande blanchie
¼ tasse (28 g) de farine de noix de coco
1 ½ cuillère à café (6 g) de poudre à pâte
¼ cuillère à café (1 g) de sel
2 cuillères à soupe (25g) d'érythritol granulé
2 cuillères à café (5 g) ou plus de cannelle moulue
½ tasse (50 g) de farine d'amande blanchie
½ tasse (65 g) de pacanes hachées
2 cuillères à café (5 g) de cannelle moulue
¼ tasse (50 g) d'érythritol granulé
2 cuillères à soupe (30 g) de beurre non salé fondu
érythritol en poudre pour le dépoussiérage (facultatif)
Cuire au four à 340 ° F (172 ° C) pendant 55 à 65 minutes ou jusqu'à ce qu'un cure-dent soit propre une fois inséré.
Donne 12 portions
GLUCIDES NETS: 3,2 g
FIBRE: 5,0 g
GRAISSE: 27,3 g
PROTÉINES: 7,7 g
CALORIES: 298
Coffee Walnut Cake | Ultimate Tea Time Cake
Coffee Walnut Cake | Ultimate Tea Time Cake// Wondering how to make a moist coffee walnut cake? Or looking for a moist coffee walnut cake recipe that allows you to bake a coffee cake from scratch? Look no further. This coffee cake recipe, will drive those taste buds crazy.
If you do give it a try, let us know how it turned out.
#coffeewalnutcake
#coffeecake
#walnutcake
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Coffee Walnut Cake
Ingredients
30 gms chopped walnut
90 gms brown sugar
115 gms unsalted butter
100 gms all-purpose flour
2 tsp instant coffee powder
1 1/4 tsp baking powder
1/4 tsp baking soda
2 large eggs
2 tbsp warm milk
1/2 tsp coffee essence
a pinch of salt
Method
Preheat the oven to 180°C
Line a loaf cake tin with parchment paper and set aside.
Chop the walnuts into small pieces and set aside.
Warm the milk in the microwave for 10 seconds and mix with the instant coffee powder and mix well. Set aside.
Beat the butter and sugar until creamy on medium speed until well combined.
Add the egg into the mixture one by one until well combined.
Then add the coffee essence and the coffee mixture.
Sift the flour, baking powder, baking soda and salt.
First gently fold the ingredients together and then continue to mix until just well combined.
Transfer the batter into the loaf tin and sprinkle the walnut pieces on top.
Bake for around 35-40 mins or until a toothpick inserted in the centre comes out clean.
Remove from the oven and let it cool for 10 minutes then transfer to a wire rack to cool completely.
Disclaimer:
- This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
- Recipe adapted from bakabee.com
杏仁咖啡蛋糕#瑞士奶油霜 Almond Coffee Cake#Swiss Meringue Buttercream
Ingredients:
4 egg yolks (蛋黄)
40g caster sugar (细砂糖)
70g corn oil(玉米油)
70g milk (牛奶)
1 tbsp instant coffee powder (即溶咖啡粉)
1 tbsp boiling water (沸水)
120g plain flour(普通面粉或低筋面粉)
4 egg whites (蛋白)
80g caster sugar (细砂糖)
以140°C烤50分钟,再改160°C 烤10分钟。
Bake in a preheated oven at 140°C for 50 minuets. Then bake at 160°C for 10 minuets.
Swiss Meringue Buttercream (瑞士奶油霜):
100g egg whites (蛋白)
140g caster sugar(细砂糖)
250g unsalted butter(无盐牛油)
1 1/2 tbsp instant coffee powder (即溶咖啡粉)
1 tbsp boiling water (沸水)
100g almond flakes (杏仁片)
Background music :
The Piano and Harp play in unison and seem to dance together, much like that of a love story.
No Egg No Oven Coffee Almond Cake | Eggless Almond Coffee Cake | Yummy
WELCOME TO YUMMY
TODAY'S RECIPE IS No Egg No Oven Coffee Almond Cake | Eggless Almond Coffee Cake | Yummy
INGREDIENTS:
NOTE: 1 CUP = 250 ML
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