Celebrity chef Ramsay offers these dishes for your loved ones
|Report an Error|
Share via Email
Gordon Ramsay â€” a man that needs no introduction â€” lives life in the fast lane, travelling the world to foster his many hugely successful business enterprises and to film his highly acclaimed TV series.
But despite the commitments of a busy work life, he has always believed that families should sit around their tables to eat together as much as possible. In Cooking for Friends, Ramsay shares more than 100 inspiring and well-constructed recipes that he loves to cook (and eat) when he's off duty. Harper Collins Canada gave Metro this recipe:
Coffee and Almond Crunch Cake
For me, this is the definitive cake to have with coffee or tea. It is all-at-once tender, moist and crunchy. It keeps well for several days in a cool part of the kitchen. Some people like a dollop of lightly sweetened mascarpone on the side, though, for me, it's perfect on its own.
â€¢ 170g unsalted butter
â€¢ 170g caster sugar
â€¢ 3 large eggs, lightly beaten
â€¢ 1/2 tsp almond essence
â€¢ 100g ground almonds
â€¢ 4 tbsp cooled espresso or strong coffee
â€¢ 100g self-raising flour
â€¢ 1/2 tsp baking powder
â€¢ 60g plain flour
â€¢ 40g light brown or demerara sugar
â€¢ 40g cold unsalted butter, diced
Preheat the oven to 150C/Gas 2. Butter and line the sides and base of a tall-sided 20cm cake tin with a removable base. For the crunch topping, mix the flour and sugar in a bowl and rub in the butter until it resembles coarse bread crumbs. Set aside.
Cream the butter and sugar in a large mixing bowl using a hand-held electric beater until light and fluffy. Beat in the eggs, a little at a time, until fully incorporated. Add the almond essence and mix well. Fold in the ground almonds, followed by half the espresso. Sift in the flour and baking powder together and fold this through the wet mixture. Finally, fold in the remaining espresso.
Spread the mixture into the cake tin and level with a spatula. Sprinkle the crunch topping evenly over the top. Bake for 50 to 60 minutes until the top is golden brown and a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool slightly before unmoulding on to a wire rack, peeling away the baking parchment.
When completely cooled, dust with icing sugar, then cut into slices to serve.