Coffee and almond genoise (gateau Moka)

To make the genoise, place the oven rack in the lower third of the oven and preheat it to 180°C. Brush 2 x 20 cm shallow (sandwich) cake tins with a little melted butter to lightly grease. Line the bases with circles of baking paper. Lightly brush the paper again and then dust the bases and sides of the tins with a little extra flour to lightly coat, tapping out any excess.
Sift the flour 3 times, sifting it onto a piece of baking paper the last time. Set aside.
Use an electric mixer with a whisk attachment to whisk the eggs, sugar and vanilla on medium–high speed for 5 minutes or until very thick and pale and a ribbon trail forms. To test if the mixture is ready, lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough for you to finish drawing, the mixture is ready. If not, continue to whisk for a further minute and then test again.
Add a third of the sifted flour and use a large metal spoon or spatula to fold together until just combined. Fold in the remaining flour in 2 separate batches. Transfer about 1 cup of the batter to a medium bowl and stir though the melted butter. Add this mixture to the remaining egg mixture and fold until just evenly combined.
Divide the mixture evenly between the cake tins (see Baker’s tips) and gently tap the tins on the benchtop 3 times to settle the mixture. Bake in preheated oven for 25-28 minutes or until the cakes are a pale golden colour, spring back when lightly touched in the centre, and start pulling away from the sides of the tins. Remove from the oven and stand for 5 minutes, before turning onto a wire rack, top-side up, to cool completely.
To make the coffee syrup, place the coffee and sugar in a small bowl and stir until the sugar dissolves. Stir in the liqueur and then set aside to cool.
To make the coffee buttercream, use an electric mixer to beat the butter in a medium bowl until pale and creamy. Add the cooled coffee, vanilla and half the icing sugar and beat until well combined. Add the remaining icing sugar and beat for 1-2 minutes on high or until smooth and creamy. Divide the icing into thirds, cover and set aside in a cool place, but not in the fridge.
Use a serrated knife to cut each cake in half horizontally to form 4 layers. Use a pastry brush to brush the bottom layer with a quarter of the coffee syrup. Spread thinly with a third of one of the buttercream portions. Top with another layer of cake and continue to layer, brushing with the remaining coffee syrup and spreading with the remaining portion of buttercream, finishing with brushing the top layer with syrup.
Spread the top and sides of the cake with the remaining 2 portions of coffee buttercream. Press the flaked almonds onto the buttercream around the side of the cake to decorate. Serve cut into wedges.