RECIPE: Almond Coffee Tres Leches

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
 
Coffee delivers that much-needed caffeine kick craved by so many in the morning. It holds its place firmly on every household's shelf for that exact reason. However, if you think beyond your morning coffee by adding it to your dinner or dessert, you'll ensure that it has a permanent place on your spice rack, too. The bitter and smoky notes of coffee balance both savoury and sweet dishes. Coffee isn't just for perking you up-—it'll also maximise the flavour of every meal that comes out of your kitchen. Added bonus, you're ensuring there's no waste when it comes to your java.
 
Almond Coffee Tres Leches
This is not your grandma's sponge cake! That light and airy cake we all love so much gets a decadent twist inspired by Central amd South America. We soak this cake in not two but three milks (tres leches) and give it a gourmet update by flavouring it with coffee. The cake becomes supremely creamy and moist—you'll feel like you're having your cake and coffee in one. So don't worry, we won't tell if you have it for breakfast.
 
Yields: 20 slices
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
 
 
INGREDIENTS
 
½ cup butter, room temperature
1 cup sugar
5 eggs
1 teaspoon almond extract
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 can condensed milk
1 can evaporated milk
1 ½ cups almond milk (or whole milk with 2 teaspoons almond essence)
2 tablespoons instant coffee
Whipped cream, cinnamon, caramel and slivered almonds for garnish
 
DIRECTIONS
 
1 Preheat oven to 350°F, grease and flour a 9x13 dish.
 
2 Using a stand or hand mixer, cream butter and sugar together until it’s very pale, light and airy.
 
3 Add almond essence and eggs to the mixture, one at a time with one minute between each addition. Scrape the sides of the bowl to ensure it mixes evenly.
 
4 Sift the flour, baking powder and salt together.
 
5 Add the flour mixture in three parts, mixing between each addition until combined.
 
6 Pour the mixture into the prepared pan and bake for 30 minutes, or until a knife is inserted and comes out clean.
 
7 In a large bowl, dissolve coffee into a few spoons of warm almond milk.
 
8 Add condensed milk, evaporated milk and remaining almond milk.
 
9 Poke the cake with a fork several times, then pour the milk mixture over the entire cake, allowing the cake to absorb the milk.
 
10 Chill for at least 3 hours.
 
11 Top with whipped cream, caramel drizzle and toasted almonds. Enjoy!
 
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