*Glazed Coffee Crunch Cake*
INGREDIENTS
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A deliciously moist and beautifully flavoured cake topped with a walnut and chocolate chip streusel.
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For the topping:
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60g plain flour (2/3 cup)
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1/2 tsp ground cinnamon
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40g soft light brown sugar (1/4 cup packed)
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40g cold butter, cut into bits (3 TBS)
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90g chocolate chips (1/2 cup)
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60g chopped toasted walnuts (1/2 cup)
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For the cake:
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170g unsalted butter, softened (3/4 cup)
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170g golden caster sugar (3/4 cup)
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3 large free range eggs, beaten
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1/2 tsp vanilla extract
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60ml strong espresso or instant coffee, cooled (4 TBS)
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100g ground almonds (1 cup plus 3 TBS almond meal)
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100g self raising flour (9/10 cup) sifted
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with 1/2 tsp baking powder
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For the coffee drizzle:
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130g of sifted icing sugar (1 cup)
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strong coffee (cold) enough to make a drizzle
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