Directions:
- Base-line and grease two 18cm sandwich tins. Cream the fat and sugar until light and fluffy. Gradually beat in the eggs. Fold in the flour, baking powder, ground almonds and coffee. Divide the mixture between the tins. Bake in a 160C oven for 30 minutes or until well risen and firm to the touch. Cool on a wire rack.
- Cream the butter and icing sugar until light and fluffy. Stir in the coffee. Use one-third of the mixture to sandwich the cakes together. Use the remainder to spread over the top and sides of the cake and to pipe a border on top of the cake. Press the flaked almonds on the side of the cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4365.67 Kcal (18278 kJ) | ||
| Calories from fat | 2365.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 262.88g | 404% | |
|---|---|---|---|
| Cholesterol | 814.98mg | 272% | |
| Sodium | 1337.14mg | 56% | |
| Potassium | 1716.78mg | 37% | |
| Total Carbs | 464.69g | 155% | |
| Sugars | 178.04g | 712% | |
| Dietary Fiber | 18.19g | 73% | |
| Protein | 58.65g | 117% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 14.7mg | 82% | |
| Calcium | 626.4mg | 63% | |
| Amount Per 100 g | |||
| Calories | 490.36 Kcal (2053 kJ) | ||
| Calories from fat | 265.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.53g | 404% | |
|---|---|---|---|
| Cholesterol | 91.54mg | 272% | |
| Sodium | 150.19mg | 56% | |
| Potassium | 192.83mg | 37% | |
| Total Carbs | 52.19g | 155% | |
| Sugars | 20g | 712% | |
| Dietary Fiber | 2.04g | 73% | |
| Protein | 6.59g | 117% | |
| Vitamin A | 0.3mg | 76% | |
| Iron | 1.6mg | 82% | |
| Calcium | 70.4mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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