Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch pan and set it aside.
Step 2
In a large separate bowl whisk together the
All-Purpose Flour (3 1/4 cups)
,
Quick Cooking Oats (1 3/4 cups)
,
Granulated Sugar (1 1/4 cups)
,
Ground Cinnamon (1/2 Tbsp)
, and
Orange (1)
. Knead the
Unsalted Butter (1 cup)
plus 2 Tbsp into the dry ingredients until it forms streusel crumbs.
Step 3
Press half the streusel mixture into the prepared pan.
Step 4
Place the
Semi-Sweet Chocolate Chips (1/2 cup)
in a heatproof bowl. Heat
Espresso (1/2 cup)
until boiling and pour over the chocolate chips. Stir to smooth out the mixture.
Step 5
Separate the
Eggs (4)
. Beat the egg whites and
Salt (1/4 tsp)
until stiff peaks form. Sprinkle the
Granulated Sugar (3/4 cup)
over the egg whites.
Step 6
Add the egg yolks,
Almond Butter (1/3 cup)
,
Ground Nutmeg (1 tsp)
to the espresso chocolate. Mix thoroughly. Fold in the sugared egg whites, then fold in the
Buckwheat Flour (1 1/4 cups)
.
Step 7
Spread the mixture out on top of the streusel in the pan. Distribute the rest of the streusel on top. Place in the oven and bake for 30 minutes.
Step 8
Place the
Espresso (1/4 cup)
,
Powdered Confectioners Sugar (1 cup)
, and
Coffee Liqueur (2 Tbsp)
into a saucepan and cook, stirring until dissolved. Bring to a boil, then remove from heat.
Step 9
Remove cake from the oven and let cool for 10 minutes before drizzling the syrup over the top.
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