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Coffee and Mint Cream Cake

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“This is my final recipe from *The World Encyclopedia of Coffee* ---- Per the intro, Ground almonds give this buttery coffee sponge cake a moist texture & delicate flavour. Then it's sandwiched together w/a generous filling of creme de menthe buttercream." I nearly died & went to heaven when I saw the breathtaking pic! (Time does not include time for cake layers to fully cool). *Enjoy* !”
READY IN:
40mins
SERVES:
8
YIELD:
8 Wedge Servings
UNITS:
US

Ingredients Nutrition

Directions

  1. For Cake: Preheat oven to 350°F.
  2. Lightly grease & line 2 7-in rd baking tins w/greaseproof paper.
  3. Put coffee grounds in a sml bowl & pour hot water over them. Leave to infuse for 4-5 minutes, then strain thru a fine sieve (See note below).
  4. Put butter, sugar, flour, almonds, eggs & coffee in a lrg bowl. Beat well for 1 min till blended. Divide mixture evenly between the tins & level the surface.
  5. Bake for 25 min till well-risen & firm to the touch. Leave in the tins for 5 min, then turn out onto a wire rack to fully cool.
  6. For Filling: While cake layers are baking, cream the butter, icing sugar + creme de menthe liqueur together in a bowl till light & fluffy. Refrigerate till cake layers are baked & fully cooled.
  7. Remove lining paper from sponge cake layers. Put 1 layer on serving plate (flat side up) & frost top surface only w/chilled filling. Gently place 2nd layer atop filling (flat side down). Refrigerate till ready to serve.
  8. To Serve: Generously dust top of cake w/icing sugar & scatter fresh mint leaves over dusted surface. (This was inconsistent w/the pic which showed the mint leaves mounded in the center of the top of the cake, so choose the look you prefer).
  9. NOTE RE PREP STEP 2: My pref would be to use a simple coffee filter to strain the coffee & remove the grounds. I'd just squeeze it to get all the coffee for the cake or press the filter w/the round side of a tbsp to manage that step easily. :-).

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