This may sound a little strange, but lately I’ve been wanting to bake cakes that aren’t perfect, that you don’t have to ice or decorate and if you wish you can eat it straight from the tin while still warm. This is one of those cakes, and my gosh it’s so so delicious! I also thought that it would be the perfect opportunity to combine two foodie kiwi icons, Bach Espresso and Al Brown’s Smoked Butter - both products are beyond incredible and something that you really must try.
The absolutely perfect blend of almond, cocoa and of course coffee in Bach Espresso’s gorgeous packaging works so so well with the creamy smokiness of Al Browns Artisan butter. This cake really is so perfect, I love how crumbly it is and how it has the most delicious filling rippled through the middle, I have no doubt this it will quickly become your go to recipe for afternoon tea baking. x
Preheat oven to 180°C and butter and flour a 20cm round cake pan. Measure out the coffee and water into a plunger - if you don’t have a plunger you can measure it into a bowl and then using a fine sieve strain the coffee granules away from the coffee - once the coffee is made add it to the measured milk, add the vanilla essence and set aside.
In a large bowl mixing bowl beat the eggs until light and fluffy before slowly adding both sugars - one tablespoon at a time and beat until the the sugar is well combined. Add in the melted and continue to beat until well combined.
In a separate bowl add the flour and baking powder and whisk to combine, then add around 1/4 of a cup to the batter and beat to combine. Continue alternating with the milk mixture and flour mix until the batter is well combined and smooth and set aside.
In a small bowl, combine the brown sugar, flour, cinnamon, nutmeg, butter, almonds and walnuts and mix to combine - you want the mixture to feel like coarse wet sand. Pour half of the cake batter into your prepared cake tin before sprinkling half of the filling on top. Pour the remaining batter over the filling and sprinkle with the rest of the filling. Bake for around 45-50min or until a skewer inserted comes out clean.
Allow the cake to cool in the tin for around 10min before transferring to a wire rack to cool, or serve immediately while still warm with a delicious cup of coffee.