Almonds are popular throughout Eastern Europe, used in savoury and sweet dishes, particularly in Poland. This rich cake is a wonderful afternoon tea treat. Traditionally it should be made with three layers of sponge but it is realistically a lot easier to make just two layers.
Ingredients (serves 8)
75g ground almonds
225g soft butter
225g caster sugar
4 beaten eggs
150g self-raising flour
For the icing:
175g blanched almonds
9 tbsp fresh ground coffee brewed in 5 tbsp near-boiling water
150g caster sugar
90ml water
3 egg yolks
225g soft butter
Instructions
Preheat oven to 190 degrees Celsius
Lightly grease and line two 7-inch round cake tins
Cream butter and sugar together in a bowl until pale and fluffy
Gradually add the eggs
Fold in ground almonds and flour, best to do this with a metal spoon
Divide mixture between two tins
Bake for 25 minutes until risen, firm to touch
Cool on wire rack
For the icing:
Put the blanched almonds in a bowl, pour over enough boiling water to cover, leave until cool, drain and roast for 6 to 8 minutes in oven on baking sheet until lightly browned
Make the coffee
Gently heat sugar and 90ml water in a heavy-based pan until dissolved
Simmer for 3 minutes until temperature reaches 107 degrees Celsius on a sugar thermometer
Put the egg yolks into a bowl and pour over the syrup
Whisk until very thick
Cream the butter until soft and gradually beat egg mixture into it
Strain coffee and beat into the icing
Use icing to sandwich cakes together and ice top
Press almonds onto top to decorate
Serve!