Despite that I've been having a lot of time at home to cook and bake since we cancelled our trip to England during Easter's holiday and my daughter has still been on the school break..though, I didn't feel like making something complicated !
A coffee pound cake came through my mind all of a sudden and I chose this one over the others from google search once I saw the recipe that calls for kahlua..:)
The recipe ( slightly adapted from here. )
- 150g Butter
- 120g Brown Sugar
- 1/2 tsp Salt
- 3 Eggs , lightly beaten
- 1 tbsp Instant coffee powder
- 2 tbsp Kahlua/rum
- 170g Cake flour + 1 tsp Baking powder, sifted
- 2 tbsp Ground almond
- 2 tbsp Fresh milk
- Amond flakes for topping
Line one 8 x 4 1/2 inches cake pan all sides up and set aside. In a small bowl, heat the milk and mix in the coffee powder , stir to combine and leave to cool slightly before adding in the kahlua, set aside.
Cream butter, sugar and salt at medium speed until light and fluffy. Add eggs one at a time and beat until combined.
Sift the cake flour and baking powder twice. then add half to the batter, mix to combine. Add the kahlua mixture, stir through then add the rest of flour mixture along with ground almond and gently fold well with a rubber spatula until smooth.
Pour batter into prepared cake pan and sprinkle almond flakes on top. Bake at preheated oven at 190C for 10 minutes. Then reduce temperature to 170C and bake for another 30-35 minutes or skewer inserted into the center of the cake comes out clean.
Leave cake to cool in cake pan for 10 minutes and remove cake, then place on to rack to cool completely.