Crunchy Coffee Biscutcake

This recipe is the result of a mistake.

Saturday morning I was all set to make coffee biscotti with almonds and chocolate but I completely messed up with the amount of coffee I was suppose to use.

The result is this recipe, what I’ve called biscutcake, as it is right in the middle of a cake and a biscuit.

It is crunchy, sweet, chewy and soft. Convinced yet?

Give this a try!

Ingredients (serves 6):

  • 1/4 cup almonds and raisins
  • 1 cup flour (125 g)
  • 1/2 cup sugar (100 g)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 cup coffee
  • 1 tbsp milk
  • 1 small egg
  • 1/2 tsp vanilla extract
  • 1/4 cup semi sweet chocolate chips
  • 2 tbsp flax seeds
  • 1/2 tbsp butter (for greasing)
  • whipping cream to garnish

Start by preparing some coffee

I’ve used my espresso machine but you can use any kind of strong coffee u have on hand

Next in a bowl of your electric mixer place egg, vanilla extract, milk and coffee

Beat at medium speed until creamy, then with you mixer at low, add in sugar

then flour


baking powder and soda (sorry missing picture)

turn off the mixer and add 1/4 cup almond and raisins

and 1/4 cup chocolate chips

with a spatula combine all the ingredients together

Next up, add 2 tbsp of flax seeds and stir well

With about 1/2 tbsp of butter graise a medium size pan (mine was 10×10 cm) and pour in the batter

Bake at 180 C (375 F) for about 30-40 min). You want it to be firm on top but still a bit creamy in the middle

Remove from the over and let it cool down a bit.

Then cut it into pieces and serve warm with whip cream

Crunchy and chewy!


One serving provides:

  • Calories: 201
  • Fat: 4.5 g
  • Carbohydrates: 36 g
  • Protein: 4.5 g


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.