1. CAKE: 2. Beat butter with sugar until fluffy. 3. Beat in eggs, one at a time. 4. Dissolve espresso powder in vanilla, beat into butter mixture. 5. Mix flour, almonds, baking powder and salt; stir into butter mixture. 6. Spread batter in a greased 8-inch round cake pan. 7. Bake in 350°F oven for 30 minutes or until tester comes out clean. 8. Cool on rack for 5 minutes. 9. Run knife around edge of cake to separate from pan; turn out onto rack, let cool completely. 10. COFFEE SYRUP: 11. In a saucepan, bring sugar and coffee to a boil, stirring to dissolve sugar, boil for 1 minute. 12. Remove from heat and stir in whiskey. 13. Return the cooled cake to the baking pan, poke holes all over top with a toothpick or skewer. 14. Pour coffee syrup over cake. Let cool for 1 hour or until syrup is absorbed. 15. Remove from pan; place on serving plate. 16. TOPPING: 17. Whip cream with whiskey and sugar, pipe along the top edge of the cake. 18. Garnish with coffee beans! 19. Prep time does not include cooling time. ---------------------------------------------------------------------------
Nutrition
Ingredients
