This recipe comes from essentials magazine June issue


3 egg white plus 3 whole eggs

20g Caster sugar

100g ground almonds

100g icing sugar

50g butter melted

25g plain flour

1 Tbsp cocoa powder

1 Tbsp expresso coffee mixed with 1 Tbsp hot water


For the buttercream


60g Pistachios

125g icing sugar

250g Butter softened

1 Tbsp expresso coffee mixed with 1 Tbsp hot water

Half a tbsp vanilla extract

2 Tbsp apricot glaze

100g Dark chocolate

100g Caster sugar


1) Heat the oven to 220 c grease and line a 2 x 18cm round cake tins. Whisk into the egg whites to soft peaks then gradually whisk in the sugar. cover with clingfilm and set aside.

2) Beat the almonds , icing sugar and  3 eggs together until doubled in size, fold in the melted butter and flour and split between 2 large bowls. Stir cocoa into one and coffee through the other. Divide the egg white mixture between the two bowls and gently fold through.

3) Divide the mixture between the tins and bake for 10 to 12 mins , Leave to cool then cut each in half.

4) Whiz the pistachios in a food processor with 2 tsp of water until finely chopped , add half the icing sugar and 150g butter , whizz until creamy

Beat remaining 100g butter , icing sugar , coffee and vanilla together until creamy.

5) Spread one chocolate sponge layer with half the pistachio cream , top with a coffee sponge and spread with coffee cream , top with the other choc sponge and spread with the remaining pistachio cream finish with the coffee sponge and brush with the apricot glaze.

6) Melt the chocolate and caster sugar with 50ml water , put the cake on a rack and pour this over until covered. Leave to set in the fridge.