I’m a big fan of coffee-flavoured anything: ice-cream, cake, actual coffee – just give it to me. But when it comes to ordering a slice of coffee cake, nine times out of 10 I find it to be dry and cardboard-like. So I set about testing a few versions, and found that the oil-based versions were best. Honey & Co in London sells one of the best I’ve had: it’s a Turkish coffee cake with cardamom and walnut, so I’ve taken my memory of that cake to form the base flavours for this one.
I’ve used almonds, because there are ground almonds in the batter, but walnuts will also work.
2 medium eggs150ml buttermilk150ml neutral oil – vegetable or sunflower20g instant coffee, or 150ml really strong brewed coffee¼ tsp ground cardamom seeds (optional)100g caster sugar125g light brown sugar3g fine salt7g bicarbonate of soda5g baking powder250g plain flour50g ground almonds80g roasted chopped almonds or walnuts, plus 1 handful extra to decorate
For the mascarpone frosting150g white chocolate1 tbsp instant coffee granules100g unsalted butter, softened to room temperature250g mascarpone150ml double cream1 pinch salt
Heat the oven to 180C (160C fan)/350F/gas 4 and boil the kettle…