1 stick butter, softened plus extra for greasing
1 cup all-purpose flour
13/4 teaspoons baking powder
1/2 cup firmly packed light brown sugar
2 eggs, beaten
1/4 cup almond meal (ground almonds)
2 teaspoons instant coffee granules, dissolved in 2 tablespoons hot milk
2 tablespoons slivered almonds toasted, to decorate
6 tablespoons butter, softened
11/3 cups confectioners’ sugar
2 teaspoons coffee extract or flavouring
- Preheat the oven to 350F. Grease six 3/4 cup mini loaf pans and line the bottoms with parchment paper.
- Sift together the flour and baking powder into a bowl and add the sugar, butter, eggs, and almond meal. Beat with an electric mixer for 2-3 minutes, until smooth and creamy. Beat in the dissolved coffee.
- Divide the batter among the prepared pans, smoothing the surfaces with a small spatula. Place the pans on a baking sheets and bake the cakes in the preheated oven for 20-25 minutes, or until risen, golden and just firm to the touch. Let cool in the pans for 5 minutes, then carefully invert onto a wire rack and let cool completely.
- To make the buttercream, put the butter into a bowl and gradually beat in the sugar, then beat in the coffee and chicory essence until smooth. Spread the buttercream over the cakes and sprinkle with the slivered almonds.