This light, airy, fluffy cake drizzled with coffee mixture & topped with whipped cream and Croccan crystals, is a very well known cake back home in Amman. It’s one of the favourite cakes made in any gathering or parties. I usually use decaffeinated coffee just in-case we’ll have it in the evening or there’s anyone who can’t have caffeinated coffee. It’s a “Must-Try Cake”.


  • ***For Sponge Cake:

  • 5 eggs+ 2 tsp Vanilla extract

  • 1 cup sugar

  • 1 cup flour+ 2 tsp Baking Powder+ ½ tsp Salt

  • 1/3 cup Oil

  • ***For Nescafe sauce:

  • 1 cup boiling water+ ½ cup Sugar+ 3 tbsp Nescafe (Instant Coffee)

  • ***For Topping:

  • Whipped cream (Dream whip or 1 cup whipping cream+ ½ cup icing sugar)

  • Croccan (1 cup sugar+ 1/3 cup Almonds, whole)


  • 1.

    ***Prepare Cake:

  • 2.

    With Electric mixer, on medium-high, beat eggs+ vanilla till it becomes fluffy & light-yellow in colour, about 5 minutes. Gradually add sugar while beating. Add oil& continue beating.

  • 3.

    Sift Flour+ Baking Powder+ salt. Add to egg mixture gradually while beating on low speed till just combined.

  • 4.

    Pour batter into UN-GREASED tube-shape baking pan. Bake in 350F (180C) preheated oven for about 30-40 minutes or till a toothpick inserted comes out clean.

  • 5.

    Invert pan over a bottle or a jar, and leave it hanging as so till it cools completely, about 1 hour. (Don’t worry; cake won’t fall from the pan).

  • 6.

    After cake is cool, run a knife around outer& inner edges of cake. Invert it over serving plate. Poke cake with wooden stick all over so it would absorb the sauce.

  • 7.

    ***Prepare Nescafe sauce: mix Nescafe+ water+ sugar and stir till dissolved. Pour mixture over cake. Cover and keep in fridge.

  • 8.

    ***Prepare Croccan: put sugar in a pan and melt over low-medium heat. When half the sugar has melted, add the Almonds and stir till all sugar is melted and almonds are toasted. Pour mixture on a baking tray & leave to cool. When it hardens, remove from tray, keep in a bag and crush it with a pestle.

  • 9.

    ***Prepare Whipping cream: using an electric mixer, on high speed, beat whipping cream+ icing sugar till it forms soft peaks, or whip a sachet of dream whip as directed on pack.

  • 10.

    ***To assemble: Spread whipped cream over cake as desired, sprinkle crushed Croccan on top. Cut and serve.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 353kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 1g
  • Carbohydrate 63g
  • Sugar 50g
  • Sodium 2mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
HI i want to make this cake but what is croccan?
Posted by Huda Abu HamdiaReport
Hi there.. so sorry for the very late reply! no notification system yet!
Anyways, crocan is the caramelized almonds. it's mentioned in the recipe how to prepare it, step #8..
let me know if you need anything else..
many thinks for passing by, and so sorry again!
Posted by Dana40Report
Than You Huda :)
It's really Yummy !!
You could share your recipes on aklat Sitatbyoot page on Facebook :
Posted by Huda Abu HamdiaReport
Dear Dana.. thank u so much for ur comment, it's really a nice cake, actually, one of my favorites!
I will difinitely inshalla pass by the page, i'm sure it is a really interesting one ;-)
Posted by maiseReport
wow....amazing cake i made it to a family gathering and everyone loved it.....but i did not put croccan on top, i found it easier to sprinkle some cocoa pouder on it,and it turned out great.
Posted by Huda Abu HamdiaReport
Hi Maise,
I'm soooo glad to hear so :-)
Next time, you SHOULD try the croccan on top, it's make a HUGE difference in the taste! ;-)
Posted by Report
awesome cake!!! my aunty went overseas from sydney and she forgot to teach me how to do this cake, thanks a lot, YUM
Posted by Huda Abu HamdiaReport
Hi Dana,
So glad that I posted it then! ;-) .. let me know if u need any question,just message me on my facebook page: