Almond and coffee cake from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 20) by Chetna Makan

  • cocoa powder
  • self-raising flour
  • butter
  • ground almonds
  • instant coffee granules
  • golden caster sugar
  • flaked almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • caitmcg on July 03, 2019

    This is an excellent cake, with both almond and coffee flavors really coming through. My cake was nice and moist, and sliced neatly. I used AP flour and added an extra teaspoon of baking powder, along with some salt and a dash of vanilla.

  • anya_sf on May 04, 2019

    This cake was easy to make. I used Nigella's substitute for self-raising flour, but noticed that there's no salt in the batter, so I did add 1/2 tsp salt as well, per her American self-rising flour substitute. The coffee and almond flavors were prominent, although some people wondered if there were spices, which I think was just the coffee. The cocoa icing was a nice complement. The texture was slightly dry and crumbly due to the almonds. It isn't a large cake, and it disappeared very quickly from the break room at work.

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