Espresso Cake

Serves 12
Time 1 hour


220g unsalted butter
1 cup sugar
4 eggs
1 ½ cup self raising flour
2 cups almond meal
1 tsp ground coffee
1 tsp instant coffee
½ cup espresso coffee
1 tbsp coffee liquor


Preheat your oven to 170C. Cream the butter and sugar together until smooth and add the eggs in one by one. Add the remaining ingredients and combine well.

Pour batter into a greased and lined springform tin and bake for 45 minutes – 1 hour.