Breads and Pastries
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Coffee Cake (Nescafe Cake)
1 stick butter (can be substituted with 3/4 cup canola or vegetable oil)
1 1/2 cups sugar
2 tbsp. vanilla
2 tsp. baking powder
1 1/2 cups flour
2 cups hot coffee
Almond brittle Ingredients
1 cup almonds
3/4 cup sugar
Whisk oil and sugar.
Add the eggs one at a time, add the vanilla and whisk.
Sift the flour and add to the mixture along with the baking powder and continue to whisk.
Pour the batter into greased and floured 10" cake tin and bake at 350F for around 50 minutes or until a wooden pick inserted into the center of the cake comes out clean.
When the cake is done, pour the coffee on it. (The coffee should be cold if the cake is hot and vice versa).
Spread the whipped cream and sprinkle the croccante on top of the cake.
Almond Brittle (Croccante) Directions
In a saucepan, add sugar and cook on high heat.
Continue to stir until sugar begins to sweat and liquify. Add a bit of water to help if necessary.
Continue to cook until sugar turns into a deep rich brown colour.
Add almonds and mix well. Cook for a few minutes, making sure the almonds are fully coated.
Remove from heat and quickly spread the hot almond/sugar mixture on a cookie sheet to the desired thickness.
Let cool for a half an hour.
Put the almond brittle in a plastic bag and break using a rolling pin or the flat side of a meat tenderizer.