This Nigella Mozart Cake recipe is made with egg whites, caster sugar, almond meal, water, brown sugar, milk, instant coffee, unsalted butter, flaked almonds, icing sugar, and optional raspberries. It takes 90 minutes to prepare and serves 8 people.
Try More Nigella Recipes:
- Nigella Banana And Coconut Cake
- Nigella Coconut Biscuits
- Nigella Genoise Sponge
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Print Recipe🤎 Why You’ll Love This Mozart Cake Recipe:
- Decadent Flavor: Indulge in the rich combination of almond, coffee, and buttery goodness, creating a symphony of flavors with each bite.
- Easy Preparation: With straightforward instructions and common pantry ingredients, this recipe is accessible to all levels of bakers, promising success every time.
- Texture Delight: Experience the delightful contrast of soft, moist cake and crunchy flaked almonds, adding layers of texture to every slice.
- Crowd Pleaser: Impress friends and family with this visually stunning dessert, sure to steal the spotlight at any dessert table or dinner party.
❓ What Is Nigella Mozart Cake Recipe Recipe?
Nigella Mozart Cake Recipe is a delectable dessert crafted from egg whites, almond meal, sugar, and coffee. It boasts a moist texture with a rich almond and coffee flavor.
☕ Nigella Mozart Cake Recipe Ingredients
- 4 egg whites
- 215 g (1 cup) caster sugar
- 100 g (1 cup) almond meal
- 160 ml (2/3 cup) water
- 200 g (1 cup, firmly packed) brown sugar
- 2 tablespoon milk 2 teaspoon instant coffee
- 250 g unsalted butter, at room temperature
- 95 g (1 cup) flaked almonds
- Icing sugar to dust
- Fresh raspberries, to serve (optional)
🥮 How To Make Nigella Mozart Cake Recipe
- Preheat oven to 120°C.
- Cover 6 baking trays with non-stick paper.
- Draw an 18-cm disc on each non-stick baking paper.
- In a clean, dry bowl, whip half the egg whites with an electric beater until soft peaks form.
- Slowly add half the caster sugar and beat for 2-3 minutes until dissolved.
- Fold half the almond meal just until incorporated.
- Spread meringue over three prepared discs and smooth with the back of the spoon.
- Bake until dry and crisp, switching trays halfway through, for 1 hour.
- Turn off oven.
- Keep meringues in the oven until room temperature.
- Make 3 more meringue discs with the remaining egg white, caster sugar, and almond meal.
- Stir the water, brown sugar, milk, and coffee in a small saucepan over low heat for 2 minutes to dissolve the sugar.
- Let cool to room temperature.
- In a medium bowl, whip butter with an electric mixer until pale. With the motor running, slowly pour in the coffee mixture and beat until fully blended.
- Toast flaked almonds in a skillet over medium heat for 1-2 minutes.
- Allow to cool.
- Reserve 1/4 butter mixture.
For assembly
- Place one meringue disc on a cake stand or platter.
- Use a fifth of the remaining butter mixture.
- Layer the remaining meringue discs and butter mixture, finishing with one.
- Apply reserved butter mixture to meringue stack sides. Flake almonds on the cake’s side.
- Sprinkle icing sugar and add raspberries.
💭 Recipe Tips:
- Ensure egg whites are at room temperature for proper volume and texture.
- Use almond meal for its distinct flavor and texture; avoid substituting with regular flour.
- Dissolve instant coffee completely in milk to evenly distribute flavor throughout the cake.
- Check cake for doneness with a toothpick; it should come out clean when inserted into the center.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to prevent sticking.
🍨 What To Serve With Mozart Cake?
Serve Mozart Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures fresh berries or a dusting of powdered sugar can also enhance its presentation and taste.
🎚 How To Store Leftovers Mozart Cake?
- Refrigerator: To store Leftovers Mozart Cake tightly wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- Freezer: To freeze, wrap individual slices or Leftovers Mozart Cake in plastic wrap and aluminum foil, then store in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Mozart Cake?
- In The Microwave: Place a slice of Leftovers Mozart Cake on a microwave-safe plate and heat on medium power for 15-30 seconds until warm.
- In The Oven: Wrap Leftovers Mozart Cake in foil and reheat in a preheated oven at 350°F for 10-15 minutes.
- In The Steaming: Place Leftovers Mozart Cake on a steaming rack over boiling water for 5-10 minutes until heated through.
FAQ’S
How Do I Ensure That My Mozart Cake Stays Moist After Baking?
To keep your Mozart Cake moist after baking, tightly wrap it in plastic wrap or store it in an airtight container. Additionally, adding ingredients like sour cream or yogurt to the batter can help retain moisture.
How Do I Prevent My Mozart Cake From Sticking To The Pan?
Prevent sticking by greasing the cake pan generously with butter or non-stick cooking spray before pouring in the batter. You can also line the bottom of the pan with parchment paper for added insurance against sticking.
How Do I Know When A Mozart Cake Is Fully Baked?
Determine if your Mozart Cake is fully baked by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. Be sure to avoid overbaking to maintain its moisture.
Can I Substitute Almond Flour With Regular Flour In A Mozart Cake?
Yes, you can substitute almond flour with regular flour in a Mozart Cake recipe, but keep in mind that it may alter the texture and flavor slightly. Use an equal amount of regular flour as a substitute for almond flour in your recipe.
Try More Nigella Recipes:
- Nigella Italian Apple Pie
- Nigella Chocolate Biscuits
- Nigella Chocolate Cherry Cake
Nigella Mozart Cake Recipe Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 100mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 5g
Nigella Mozart Cake Recipe
Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert,Breakfast,Sides Recipe Keys:MMozart Cake Recipe
Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 10 minutesRest time: minutesTotal time:1 hour 30 minutesServings:8 servingsCalories:350 kcal Best Season:Suitable throughout the year
Description
This Nigella Mozart Cake recipe is made with egg whites, caster sugar, almond meal, water, brown sugar, milk, instant coffee, unsalted butter, flaked almonds, icing sugar, and optional raspberries. It takes 90 minutes to prepare and serves 8 people.
Ingredients
Instructions
- Preheat oven to 120°C.
- Cover 6 baking trays with non-stick paper.
- Draw an 18-cm disc on each non-stick baking paper.
- In a clean, dry bowl, whip half the egg whites with an electric beater until soft peaks form.
- Slowly add half the caster sugar and beat for 2-3 minutes until dissolved.
- Fold half the almond meal just until incorporated.
- Spread meringue over three prepared discs and smooth with the back of the spoon.
- Bake until dry and crisp, switching trays halfway through, for 1 hour.
- Turn off oven.
- Keep meringues in the oven until room temperature.
- Make 3 more meringue discs with the remaining egg white, caster sugar, and almond meal.
- Stir the water, brown sugar, milk, and coffee in a small saucepan over low heat for 2 minutes to dissolve the sugar.
- Let cool to room temperature.
- In a medium bowl, whip butter with an electric mixer until pale. With the motor running, slowly pour in the coffee mixture and beat until fully blended.
- Toast flaked almonds in a skillet over medium heat for 1-2 minutes.
Allow to cool. - Reserve 1/4 butter mixture.
- Place one meringue disc on a cake stand or platter.
- Use a fifth of the remaining butter mixture.
- Layer the remaining meringue discs and butter mixture, finishing with one.
- Apply reserved butter mixture to meringue stack sides. Flake almonds on the cake’s side.
- Sprinkle icing sugar and add raspberries.
For assembly
Notes
- Ensure egg whites are at room temperature for proper volume and texture.
Use almond meal for its distinct flavor and texture; avoid substituting with regular flour.
Dissolve instant coffee completely in milk to evenly distribute flavor throughout the cake.
Check cake for doneness with a toothpick; it should come out clean when inserted into the center.
Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to prevent sticking.
Keywords:Nigella Mozart Cake Recipe
