Recipes Using Coffee
Coffee isn’t just great to drink, it has lots of varied uses. Here are some suggestions as to the way you can use the great bean in more imaginative ways.
Coffee and Cardamom Cake
For the cake
- 200g/7oz butter, softened, plus extra for greasing
- 200g/7oz caster sugar
- 4 free-range eggs
- 3 tbsp strong coffee
- 8 cardamom pods, seeds removed and ground
- 250g/9oz self-raising flour
For the filling
- 250ml/9fl oz double cream
- 1 tbsp icing sugar
- 5 cardamom pods, seeds removed and ground
- 60g/2¼oz pistachios, shells removed, roughly chopped
For the icing
How to make the cake
Preheat the oven to 190C/375F/Gas 5. Grease and line a 23cm/9in deep cake tin.
1. Place the butter and sugar into a bowl and whisk until light and fluffy.
2. Add the eggs, one at a time, beating between each addition until well incorporated.
3. Add the coffee and ground cardamom seeds and mix well, then fold in the flour.
4. Pour the mixture into the cake tin, transfer to the oven and bake for 20-25 minutes, or until golden-brown and well risen. Remove from the oven and allow to cool.
5. For the filling, place the cream in a bowl and whisk until soft peaks form when the whisk is removed.
6. Add the icing sugar, ground cardamom seeds and pistachios and whisk gently until the mixture forms firm peaks.
7. For the icing, place the icing sugar in a bowl, add the coffee and mix together until smooth.
8. To assemble the cake, carefully cut the cake in half horizontally with a bread knife and place the bottom half on a plate. Spread the pistachio cream over the bottom half of the cake, then top with the other half. Spoon over the icing, allowing it to drizzle down the sides of the cake.
- To serve, using a pastry brush paint a semi-circle of oil onto each plate and sprinkle over the popcorn dust. Shake any excess off the plates. Cut the cake into slices and place on the plates with a scoop of ice cream and a sprig of mint.
Coffee and Chestnut Meringue Cake
Rich chocolate cake is layered with gooey coffee and chestnut mousse and coated with soft meringue. A gloriously decadent treat.
For the chocolate cake
- 12 free-range eggs
- 350g/12oz caster sugar
- 250g/9oz plain flour
- 100g/3½oz cocoa powder
- 85g/3oz butter, melted, plus extra for greasing
For the coffee mousse
- 400ml/14fl oz double cream
- 5 tbsp cold strong coffee
- 3 tbsp icing sugar, sieved
- 250g/9oz mascarpone, softened
For the chestnut mousse
- 250g/9oz mascarpone
- 225g/8oz sweetened chestnut purée
- 300ml/10fl oz double cream
- 6-8 tbsp brandy
- 4-6 large meringue nests, crumbled
For the Italian meringue
- For the chocolate cake, preheat the oven to 180C/350F/Gas 4. Lightly grease and line the base of a 25cm/10in loose-bottomed cake tin.
- Whisk the eggs and sugar together in a bowl for 4-5 minutes, or until thick and pale.
- Sift the flour and cocoa powder into a separate bowl then gently fold them into the egg and sugar mixture until just combined and stir in the melted butter.
- Spoon the mixture into the cake tin, lightly smoothing over the top. Place the tin onto a baking sheet and bake in the oven for 35 minutes, or until the cake has risen and is springy to the touch. Remove from the oven, allow to cool briefly then turn out onto a wire rack to cool completely.
- For the coffee mousse, place the cream, coffee and icing sugar into a bowl and whisk to soft peaks.
- Beat the mascarpone in a bowl until very smooth then fold the cream mixture into the mascarpone until just combined.
- For the chestnut mousse, place the mascarpone and chestnut purée into a small processor and blend until smooth.
- Whip the double cream until soft peaks form then fold in the chestnut mixture until just combined.
- For the Italian meringue, place the sugar and water into a pan and slowly bring to the boil until the syrup reaches 110C/230F on a sugar thermometer.
- At this stage, whisk the egg whites in the bowl of an electric mixer until firm peaks form when the whisk is removed.
- Continue heating the sugar syrup and as soon as it reaches 121C/250F remove the pan from the heat.
- Immediately resume whisking the egg whites with the beater at its lowest speed then pour in the sugar syrup in a steady stream. (CAUTION: Ensure the syrup is clear of the beaters to prevent it being splashed on your hands.)
- Continue beating for about five minutes or until the meringue is tepid.
- To assemble, cut the chocolate cake horizontally into five pieces, placing the bottom piece onto the serving plate.
- Spoon over 1-2 tbsp of the brandy then spread over half the coffee mousse then scatter over a quarter of the crumbled meringue nests.
- Place another piece of sponge on top, sprinkle with another 1-2 tbsp brandy then spread with half the chestnut mousse another quarter of the meringue.
- Repeat these layers, finishing with a layer of sponge.
- Spread the Italian meringue over the sides and top of the sponge stack, forking the meringue to make little peaks.
- Using a blow torch, glaze the meringue until just golden-brown and garnish with holly.
45ml dark rum
15ml coffee liqueur
1 cup coffee-freshly brewed
Whipped cream and chocolate
Brew the cup of coffee. Add the dark rum and coffee liqueur and stir. Tope the mixture off with whipped cream and a sprinkle of chocolate.
Mexican Coffee With Tequila
1 cup strong coffee
1/3 cup melted ice cream or whipped cream
This is a great after dinner drink which certainly packs a punch. Make a strong cup of coffee, add the tequila and Kahlua and stir. Pour in the melted ice cream and then serve warm.