There’s something about almond and coffee that always takes me back to my gran’s kitchen — where time moved slower, and everything had a scent. She never made the Mozart Cake, but I swear the flavour of toasted nuts and buttercream reminds me of her Sunday desserts. The Nigella Mozart Cake recipe — filled with crisp meringue layers, coffee buttercream, and the gentle crunch of flaked almonds — feels like a modern ode to that era. It’s not a cake for a rush job. It’s for rainy afternoons, vinyl records, and second slices.
And yes, it’s made with egg whites, almond meal, brown sugar, and instant coffee — a decadent combination that feels posh, yet entirely achievable.
Ingredients List
- 4 egg whites — whip until soft peaks; make sure your bowl is squeaky clean.
- 215g (1 cup) caster sugar
- 100g (1 cup) almond meal — gives body and that classic Mozart-style richness.
- 160ml (2/3 cup) water
- 200g (1 cup, firmly packed) brown sugar — for deep caramel tones in the buttercream.
- 2 tbsp milk
- 2 tsp instant coffee — use a good-quality one; this isn’t the moment for sad freeze-dried granules.
- 250g unsalted butter, at room temperature — room temp is key for whipping.
- 95g (1 cup) flaked almonds
- Icing sugar, to dust
- Fresh raspberries, to serve (optional) — but highly recommended.
How to Make It (Instructions)
- Preheat your oven to 120°C (fan off).
- Line 6 trays with baking paper, and draw an 18cm circle on each — I use an upside-down plate.
- In a clean, dry bowl, beat 2 egg whites to soft peaks.
- Gradually add half the caster sugar, beating until glossy and the sugar’s dissolved.
- Fold in half the almond meal — gently, no overmixing.
- Spread onto 3 of the circles — use the back of a spoon to smooth.
- Bake for 1 hour, rotating trays halfway through. They should be crisp and dry.
- Turn off the oven, and let them cool inside. Don’t rush this — trust me.
- Repeat with the remaining egg whites, caster sugar, and almond meal to make 3 more discs.
- In a small saucepan, stir water, brown sugar, milk, and coffee over low heat until dissolved. Cool completely.
- Beat butter until pale and fluffy. Slowly drizzle in the cooled coffee syrup and beat until creamy.
- Toast almonds in a dry skillet for 1–2 minutes. Set aside to cool.
- Reserve 1/4 of the buttercream for the sides.
- Assemble: place one meringue disc on a plate, spread a fifth of the buttercream on top.
- Repeat with all layers, finishing with a bare top.
- Use reserved buttercream to coat the sides, then press flaked almonds all around.
- Dust with icing sugar. If you’re feeling fancy, dot raspberries on top.
Common Mistakes
Why are my meringue layers chewy?
They may not have baked long enough or cooled properly in the oven. Be patient and let them dry fully.
Why is my buttercream splitting?
Your coffee mixture may have been too warm. Make sure it’s room temperature before mixing in.
Why is the cake collapsing when I stack it?
If your meringue discs are too soft or the buttercream is too warm, it won’t hold. Chill between steps if needed.
Why does the coffee flavour taste too harsh?
It could be burnt or cheap instant coffee. Dissolve it fully in milk and sugar to mellow it out.
What if my almonds keep falling off the sides?
I had this issue! Try pressing them in gently while the buttercream is still soft, or do it in small handfuls.
Storage and Reheating Tips
- Fridge: Keep in an airtight container for up to 3 days. The meringue will soften slightly, but the flavour holds up beautifully.
- Freezer: Freeze in slices, tightly wrapped in clingfilm and foil. Good for up to 3 months.
- To reheat: This is not really a “hot cake” sort — but if you must, 10 seconds in the microwave softens the buttercream.
What to Serve With It
- A scoop of crème fraîche or vanilla ice cream — especially if serving this as dessert after dinner.
- Black espresso or a flat white — the bitterness balances the sweet layers.
- Fresh raspberries or cherries — to cut through the richness.
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free?
Yes — it already is! No flour here, just almond meal. Double-check that your icing sugar and coffee are GF-certified.
Can I make this ahead of time?
Absolutely. Bake the meringue layers a day early and store them in an airtight container. Assemble on the day.
Can I use a different nut instead of almond meal?
You can try hazelnut meal — it pairs beautifully with coffee. Just know it’ll change the flavour.
Is it really necessary to use six trays?
Unless you want to do it in batches, yes. You can reuse trays if you’re tight on space — just cool them first.
Try More Nigella Recipes:
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
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. Line 6 trays with baking paper and draw an 18cm circle on each.
- Beat 2 egg whites until soft peaks. Gradually add half the caster sugar and beat until glossy. Fold in half the almond meal.
- Spread onto 3 discs and bake for 1 hour, rotating trays halfway. Cool inside the oven.
- Repeat with remaining egg whites, sugar, and almond meal to make 3 more discs.
- Stir water, brown sugar, milk, and coffee in a saucepan over low heat until sugar dissolves. Cool to room temperature.
- Beat butter until pale. Slowly add coffee syrup, beating until smooth.
Toast flaked almonds in a dry skillet. Cool. - Reserve 1/4 of the buttercream. Assemble cake by layering meringue discs and buttercream.
- Coat the sides with reserved buttercream. Press toasted almonds on the sides.
- Dust top with icing sugar. Garnish with raspberries if desired.
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.