Mary Berry’s Baking Bible is scarely six months in the Hen House, but already it’s a staple on my cookbook shelves. Most of her recipes are really easy to follow, but this cake is more of a challenge. That said, the end result looks great. And, more importantly, it tastes just delicious, especially if you are, like me, fond of the coffee and almond combination.
With Easter around the corner, or, indeed, if you’re welcoming special guests for tea, this cake will fit the bill.
Gateau Moka Aux Amandes
3 large eggs
100g/4 oz caster sugar
75g/3 oz self-raising flour
For the crème au beurre moka(coffee butter cream)
75g/3oz caster sugar
4 tablespoons water
2 large egg yolks
175g/6oz softened butter
1-2 tablespoons coffee essence
175g/6oz shredded or flaked toasted almonds
icing sugar for dusting(optional)
Pre-heat the oven to 190c/Fan 170c/Gas 5. Grease a nine inch deep round cake tin then line the base with baking parchment.
Measure the eggs and sugar into a large bowl and whisk at full speed until the mixture is pale in colour and thick enough to just leave a trail with the whisk is lifted. Sift the flour over the surface of the mixture and gently fold in with a metal spoon or spatula. Turn into the prepared tin.
Bake in the preheated over for about 30 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
To make the crème au beurre moka measure the sugar and water into a small heavy-based pan. Heat very gently until the sugar has dissolved. Bring to the boil then boil steadily for 2-3 minutes until it has reached a temperature of 107 Celsius on a sugar thermometer, or until the syrup forms a slim thread when pulled apart between two teaspoons.
Place the egg yolks into a bowl and give them a quick stir to break them up. Oour the sugar syrup in a thin stream on the egg yolks, whisking all the time. Continue to whisk until the mixture is thick and cold. In another bowl, cream the butter until soft and gradually beat in the egg yolk mixture. Stir in the coffee essence to flavour.
Cut the cake horizontally and sandwich the slices together with a think layer of the coffee butter cream over the top and sides of the cake as well, retaining some for decoration. Press the toasted almonds all over the sides of the cake. Dust with icing sugar and, if you’re up to it(and frankly, I am lousy at this kind of thing) pipe rosettes with the remaining butter cream all around the top.
Yes, I am sure the rosettes would make this cake look even prettier, but even without, it was pretty much demolished on sight in the Hen House.
Another winner from Mary Berry. Bon appetite!