Almond Coffee Cake

I shared some with my colleagues this morning, and she say “fantastic cake” ….

Recipe source from Anncoo Journal
Ingredients: (from Donna Hay’s magazine Aug/Sep ’09 issue)
    2 tbsp Plain flour, sifted
    40g Icing sugar 
    30g Almond meal
    2 tsp Instant coffee powder
    40g Butter, melted
    2 Egg whites ~ 80g
    1/4 cup Kahlua coffee liqueur
Method:

• Preheat oven to 180C (335F). Place the flour, sugar, almond meal, coffee, butter and egg whites in a bowl and mix well combine with a hand whisk.
• Spoon mixture into 6 lightly greased or use cooking spray on medium size muffin pan or 12 mini muffin pan and bake for 20-25 minutes or until cooked when tested with a skewer.
• Drizzle with the liqueur (about 1/2 tablespoon on each cake) and set aside for 2 minutes before turning out on a wire rack to cool. 
• Decorate with chocolate icing on top (I used Wiltion chocolate icing) or just dust with some icing sugar.
• You can serve them warm or store it in an airtight container for 2-3 days.