Snap, Sizzle & Cook

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Archive for the tag “coffee”

Cinnamon Coffee hot water sponge cake

Until now I have never baked with a combination of cinnamon and coffee. I can however understand the “meant-to-be-together” union between these two warm, wintery ingredients. Both elements exude a homely, inviting smell as they merge in the warmth of the oven. The end result is a delectable and delicious addition to an afternoon cuppa.
Cinnamon Coffee hot water sponge cake
You will need:
3 eggs separated
250ml castor sugar
375ml cake flour
1ml salt
5ml ground cinnamon
2ml ground nutmeg
30ml butter or oil
125ml strong black coffee
15ml baking powder

A lovely soft spongy cake

A lovely soft spongy cake

625ml sifted icing sugar
50ml soft butter
2ml ground cinnamon
5ml instant coffee powder
50ml milk
Whisk egg yolks and sugar until thick and pale. Sift together salt, flour and spices. Add to egg yolk mixture and beat again. The mixture will be crumbly. Melt the butter in coffee and add to the cake mixture beating until smooth. Fold in the stiffly whisked egg whites and lastly add the baking powder. Pour into 2 x 20cm pre-greased cake tins. Bake at 180 degrees Celsius for 25 – 30 minutes or until a cake skewer comes out clean.
For the icing:
Mix all ingredients together until smooth. Once cooled completely you can proceed to ice the cake.
Thick, creamy butter icing

Thick, creamy butter icing

Hot Milk sponge cake recipe HERE


Mocha Almond Cake

Baking a cake dating back to the year I was born was quite challenging. Not only is the recipe dated back to the “ark age”, but baking blind without an image to gauge the outcome, and working in ounces and pounds (which I converted for your convenience) was testing. The cake itself is different in taste but really delicious if you like almond/marzipan flavours. With hints of coffee this recipe is truly a delectable pleasure to enjoy with your favourite cuppa. The original recipe is from Silwood Kitchen.
Mocha Almond Cake
For the cake you will need:
2 cups of cake flour
2 tsp baking powder
1tsp bicarbonate of soda
Pinch of salt
40g cocoa
2 tsp Nescafe Coffee
1 cup buttermilk
1 tsp almond essence
2 eggs
1 cup castor sugar
1 cup oil
Mocha Almond Cake
For the icing you will need:
150g Icing sugar (sifted)
75g butter
5ml coffee
15ml warm water
Combine all ingredients and mix well (smooth consistency)

Method for cake:

Sift together the flour, bicarbonate of soda, baking powder, salt, cocoa and coffee. Make a well in the centre and add the oil, buttermilk and almond essence. Beat until smooth. In a separate bowl, beat the eggs until thick and foamy. Gradually add the sugar, continue beating until very well blended. Fold egg mixture thoroughly into the batter. Pour mixture equally into 2 pre-greased 23cm round baking pans. Bake in a preheated oven at 180 degrees Celsius for 35 – 40 minutes. When cool, frost the top with icing.
Mocha Almond Cake

Mocha Almond Cake

Mocha Almond Cake

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