Preheat oven to 350 degrees. Prepare an 8-inch round cake pan with a generous coating of cooking spray.
In a large glass or metal bowl, beat the butter and sugar with an electric mixer until fluffy. Beat in the eggs, one at a time. In a very small bowl, dissolve the coffee granules in the vanilla extract and beat this into the butter mixture.
In a separate bowl, combine the flour, almonds, baking powder and salt. Mix well.
Add the dry ingredients to the butter mixture and mix well. Add batter to the cake pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out dry.
Allow cake to cool completely. Remove it from the pan. Poke holes all over the top of the cake with a fork with long tines (this will help the syrup mixture absorb). Return the cake to the cake pan.
For the syrup: In a small sauce pan, bring the coffee to a boil and stir in the sugar until it dissolves. Remove from heat and stir in the whiskey.
Pour syrup over the cake. Place cake in refrigerator for one hour until the cake absorbs the syrup.
Place cake on a serving platter.
For the topping, whip the cream with the whiskey and sugar. Pipe the topping along the top outer edge of the cake.
Serve and enjoy.
This recipe has a bit on an old-fashioned Irish kick, namely about 1/4 cup of good Irish Whiskey. Also makes a wonderful dessert.
Mr Breakfast would like to thank campbell for this recipe.
