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Ice Coffee and Almond Cake



25 piece(s)

For the cake:

  • 130 g almonds
  • 300 g Butter
  • 1 tsp vanilla
  • 220 g raw sugar
  • 4 eggs
  • 280 g plain flour
  • 240 g iced coffee
  • 4 tsp baking powder

For the icing:

  • 200 g raw sugar
  • 1-2 tablespoons iced coffee

Recipe's preparation

    For the cake:
  1. 1. Preheat oven to 140C in a fan forced oven, 160C in a non fan forced. Line regular sized square cake tin with baking paper.

    2. Weigh almonds into bowl. Mill 30 secs/speed 9. Scrape bowl.

    3. Add butter, sugar, vanilla, eggs. Mix 25 secs/speed 4. Scrape bowl.

    4. Add flour, baking powder, and iced coffee. Mix 25 secs/speed 4. Scrape and repeat for a few more seconds if not well combined.

    5. Pour into baking tin and flatten out the top to make sure the pan is evenly filled. 

    6. Pop in the oven for 1 hr 15 mins. Turn off oven and leave in oven for further 20 mins. Remove from oven and allow to cool on a wire cooling rack.

  2. For the icing:
  3. 1. Make sure bowl is clean and dry.

    2. Mill raw sugar into icing sugar, 40 secs/speed 9.

    3. Scrape down bowl. 

    4. Add 1 tablespoon of iced coffee and mix 4 secs/speed 4.

    5. Check consistency. It should be spreadable, and not too runny. If too thick, add a few drops more iced coffee and mix again, 4 secs/speed 4.

    6. Drizzle over top of cooled cake. 

    7. Allow cake to be completely cooled before cutting, as it may be crumbly to cut. Is easier to cut the next day.


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This was made with commercially prepared iced coffee. It would work beautifully with home made iced coffee. We just needed to use our free coffee up, which is how this cake was born.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • After reading existing

    Submitted by Jenkinf@live.com.au on 18. February 2016 - 13:50.

    After reading existing comments we made this cake with a few alterations. We made our own ice coffee 400ml full cream milk with 4 heaped teaspoons of instant coffee to be used for cake and icing. It had a nice coffee flavour. You could taste the coffee but not too strong.

    We decided to add 50gms less butter as per sleepingd comment. Next time I will use the full amount of butter. As per what the recipe states.

    I had our oven set on 140°c fan forced. I had it in the oven for 1hr before checking and it was done. I could have cooked it for 5 or 10 minutes less even. I'm not sure if I did something wrong?

    Overall I was quite happy with the cake and my huband and my girl friends enjoyed it. Next time I will use the whole 300 gms of butter and will check the cake after 45 minutes. Thank you for a great recipe  

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  • Not a very strong flavour and

    Submitted by sleepingd on 11. September 2015 - 17:25.

    Not a very strong flavour and although it is very moist, it tastes very buttery, I would almost reduce the amount of butter by 50g at least.

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  • This is a erally nice arvo

    Submitted by Meeshstraty on 28. March 2015 - 22:31.

    This is a erally nice arvo tea cake. Just made it to put in hubbies eski for smoko. Got the tick of approval! 

    Only change I made was I only used 180gms raw sugar. I think its still plenty sweet enough. I also changed the icing. I used normal cows milk and added a dash of vanilla and a sprinkle of cinnamin. Delish! 

    Thanks for the recipe!

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