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Method:
Cream together half the butter or
margarine and the caster sugar until light and fluffy. Gradually beat
in the eggs, then fold in the flour, salt and 15 ml/1 tbsp of the
coffee essence. Spoon the mixture into two greased and lined 18 cm/7
in sandwich tins (pans) and bake in a preheated oven at
180°C/350°F/gas mark 4 for 25 minutes until firm to the touch. Leave
to cool. Place the almonds in a dry frying pan (skillet) and toast
over a medium heat, shaking the pan continuously, until golden.
Beat the remaining butter or margarine until soft, then gradually beat
in the icing sugar and the remaining coffee essence until you have a
spreading consistency. Sandwich the cakes together with one-third of
the icing (frosting). Spread half the remaining icing round the sides
of the cake and press the toasted almonds into the icing. Spread the
remainder over the top of the cake and mark into patterns with a fork.
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