Coffee almond gateau
100 g / 1/2 cup castor sugar
75 g / 3/4 cup plain flour
25 g / 1/4 cup corn flour
225 g / 1 cup butter or margarine
275 g / 2 1/4 cups icing sugar
100 g / 1 cup flaked almonds, toasted icing sugar
Place the eggs, half the coffee essence and the castor sugar in the mixer bowl (or if using a hand whisk, place in a bowl over a saucepan or hot water).whisk until thick and creamy. If whisking over hot water, remove from the heat when thick and continue whisking for a few minutes. Sieve the flour and corn flour over the mixture and fold in. pour into two 20 cm / 8 inch greased and lined sandwich tins. Bake in a moderately hot oven (190 C, 375 F) for 25-30 minutes. Cool on a wire tray.
Place the butter or margarine in the mixer bowl and gradually whisk in the sieved icing sugar with the remaining coffee essence.sandwish the cakes together with a little of the icing. Spread the remaining over the sides and top. Press the toasted almonds all over the cake. Cut four 2.5 cm/1 inch wide strips of greaseproof paper and lay them across the top of the cake, leaving a gap between each. Dredge with icing sugar, and then carefully lift off.