mini almond cakes

with coffee vanilla syrup

  • ⅔ cup (80g) almond meal (ground almonds)
  • ⅔ cup (100g) self-raising (self-rising) flour
  • ⅔  cup (150g) caster (superfine) sugar
  • 2 eggs
  • 100g unsalted butter, melted
  • ½ teaspoon vanilla extract
  • double (thick) cream, to serve

coffee vanilla syrup

  • 1 capsule (110ml) Nespresso Envivo Lungo (lungo extraction)
  • 1½ cups (265g) brown sugar
  • 2 teaspoons vanilla bean paste
  1. Preheat oven to 160°C. Place the almond meal, flour and caster sugar in a large bowl and stir to combine. Add the eggs, butter and vanilla, and whisk until smooth.
  2. Divide the mixture between 12 x lightly greased ½-cup-capacity (125ml) muffin tins. Cook for 22 minutes or until cooked when tested with a skewer. Turn out onto a wire rack to cool completely.
  3. While the cakes are cooking, make the coffee vanilla syrup. Place the Nespresso, brown sugar and vanilla in a small saucepan over low heat, stir to dissolve the sugar and bring to a simmer for 8–10 minutes or until thick and syrupy.
  4. Allow to cool. Top the cakes with the cream and spoon over the syrup to serve. Makes 12. 
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