Coffee Cake with Cinnamon Cream

How to make coffee cake with cinnamon cream

• Heat the oven to 180°C (160° fan) gas 4.
• Grease a 23cm|9" loose-based cake tin and line the base with non-stick baking paper.
• Whisk the egg yolks with 1/2 cup sugar in a mixing bowl until very pale and thick.
• Stir in the crushed coffee beans, coffee, butter and almonds until blended.
• Sift in the flour and fold in gently.
• Whisk the egg whites until firmly peaking. Gradually whisk in the remaining sugar until stiff.
• Gradually fold into the egg yolk mixture until incorporated.
• Spoon into the tin and bake for 10 minutes. Reduce the oven temperature to 160°C (140° fan) gas 3 and cook for a further 35-40 minutes.
• Insert a skewer or cocktail stick into the centre of the cake - it will come out clean when the cake is cooked.
• Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the topping

• Whisk the cream with the vanilla seeds until thick, but not stiff.
• Sift in the icing sugar and cinnamon and whisk again.
• Spread the cream on top of the cake.