Preheat the oven to 180C/350F/gas mark 4
Use a 20cm/8 inch ring tin.
Grease and line the ring tin. Dissolve the coffee in water, blend with the sifted carob. Cream the butter, essence and sugar in small bowl with until light and fluffy, whisk in the sour cream.
Transfer to a large bowl, stir in ground almonds, then the sifted flour and carob mixture. Spread into prepared tin. Bake for about 40 minutes. Stand for five minutes before turning on to a wire rack to cool.
Icing: Combine sifted icing sugar and carob in bowl with butter, stir in combined coffee and water. Spread the cold cake with icing and sprinkle with flaked almonds.
