Almond Coffee Cake Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Preheat and Cream Butter

   Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round cake pan, making sure it's thoroughly coated.

   In a large bowl, cream the 5 ounces butter with the 3 ounces sugar until the mixture is light and fluffy, which should take about 5-7 minutes. It should look pale yellow and airy.

   10 min
2. 02

   Beat in Yolks, Coffee

   Beat in the 7 egg yolks one at a time, ensuring each yolk is fully incorporated into the butter mixture before adding the next. Stir in the 3 teaspoons coffee powder until it is evenly distributed throughout the batter and the color is consistent.

   5 min
3. 03

   Fold in Almonds

   Gently fold the 9 ounces ground almonds into the batter using a spatula until they are just combined. Be careful not to overmix the batter at this stage; you want to keep it light.

   3 min
4. 04

   Whip Egg Whites

   In a separate, very clean bowl, use an electric mixer to beat the 7 egg whites until stiff peaks form. The whites should hold their shape firmly when the beaters are lifted.

   5 min
5. 05

   Fold Batters Together

   Carefully fold about one-third of the whipped egg whites into the almond batter to lighten it. Then, gently fold in the remaining whipped egg whites until no streaks of white remain, working to preserve as much air as possible in the mixture.

   2 min
6. 06

   Bake the Cake

   Pour the combined batter into the prepared cake pan and spread it evenly. Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top is golden brown.

   40 min
7. 07

   Cool and Glaze

   Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake has cooled, spread the 5 tablespoons cherry marmalade evenly over the top.

   5 min