Almond, Coffee and Thyme Cake

This sounds like a strange combination but let me tell you it is out of this world.  This moist, nutty coffee cake with a hint of thyme is a match made in heaven.  It is not a very sweet cake, so it is perfect for non-cake eaters. After tasting this cake, you will convert them forever.




1 ½ cup flour

¾ cup Credé Natural Oils almond flour

2 teaspoons baking powder

Pinch of salt

1 teaspoon coffee granules

¾ cup unsalted butter (room temperature)

1 ½ cup sugar

4 eggs

1 teaspoon vanilla

1 cup good coffee


Coffee thyme syrup:

1 cup strong black coffee

¼ cup sugar

Few sprigs of fresh thyme


Butter cream:

250g soft butter

500g icing sugar

1 teaspoon vanilla

1 teaspoon coffee granules

½ cup roasted almond flakes

Vanilla-Bean Macarons with Milk-Chocolate Ganache 01




Preheat oven to 180C.  Grease 3 20cm cake tins.

In a stand mixer cream the butter and sugar together until light and creamy.  Add the vanilla and eggs one at a time until well combined.

Add the coffee and mix well.

Add all the dry ingredients and mix until well combined.

Divide the batter into the 3 prepared cake tins.

Bake for 35 minutes or until a toothpick comes out clean.


Coffee thyme syrup:

Boil all the ingredients together until the sugar has dissolved and let it infuse for 10 minutes.

Butter cream:

Put all the ingredients into an electric stand mixer and beat together for 8 minutes.


To assemble the cake:

Let the cakes cool for 15minutes before taking them out the tins.  Spoon the syrup over each layer of the cake and let the cakes cool completely before you start.

Ice the cake with your butter icing, between every layer sprinkle some of the roasted almonds.

Top the cake off with almond praline and some thyme sprigs around the cake.



Photography:  Lindy Kriek
2018-09-17T11:39:03+02:00 0 Comments

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