Espresso nut cake

Ingredients for 14 servings:

• 60 ml coffee (espresso), freshly brewed
• 125 g butter, soft
• 175 g cane sugar
• 4 eggs
• 200 g almond(s), ground
• 50 g almond(s), chopped
• 2 tbsp syrup (cinnamon-rock candy syrup, homemade)
• 125 g flour
• 2 tsp baking powder
• 150 g dark chocolate

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

juicy, nutty, delicious

Cream the butter and sugar until creamy, add the egg yolks and beat vigorously until fluffy. Stir in the almonds, syrup, and cooled espresso. (Any other syrup can also be used, e.g., caramel, vanilla, chocolate, or nut, etc.) Mix the flour and baking powder, sift it over the batter, and fold it in. Chop the chocolate into small pieces and add it. Beat the egg whites until stiff, fold into the batter, and pour into the greased loaf pan. Bake at 160°C (convection oven), or 175°C (350°F) for about 60 minutes. Do the skewer test and let it cool briefly before turning out. I’ve also included the recipe for the syrup under “Cinnamon Rock Candy Syrup.” It’s much cheaper than buying expensive syrups. Have fun baking!