COFFEE DRIZZLE CAKE

Serves 10-12

Cake:

250ml (1 cup) espresso coffee

160ml ( cup) cocoa powder, preferably Dutch press

4 extra-large eggs

7.5ml (1½ tsp) vanilla essence

160ml ( cup) maas or buttermilk

300g (2 cups) cake flour

400g (2 cups) sugar

5ml (1 tsp) baking powder

230g butter, at room temperature

Drizzle:

340g white chocolate

190ml (¾ cup) condensed milk

80ml ( cup) espresso coffee

Coffee beans or candied walnuts, to decorate

Method:

For the cake, grease and line the sides and bottoms of 3 x 20cm baking tins. Combine the hot coffee and cocoa powder and stir until dissolved, and then leave to cool to room temperature. Meanwhile, in another bowl, beat the eggs lightly. Whisk in the vanilla and maas. In a mixer, blend together the dry ingredients. Add the butter and coffee-chocolate mixture, beating until well blended. Raise the beater speed to medium and whisk until light and fluffy. Add the maas mixture a third at a time, taking care not to overbeat the batter. Divide the mixture between the tins and bake in a preheated oven at 180ºC for 35 minutes.

Prepare the drizzle by melting the chocolate in a double boiler. Whisk in the condensed milk and coffee and use while warm.

To assemble the cake, level each cake by trimming the tops off with a long bread knife. Then place one layer on the serving plate and pour over of the drizzle. Repeat with the next 2 layers, making sure the last of drizzle drips down the sides. Decorate with coffee beans or candied walnuts.

TIRAMISU LAYER CAKE

The flavours of the famous Italian dessert tart up a simple sponge. Recipe from 101 Fuss Free Bakes by Biller, Kay and Storkey (Struik)

Serves 8-10

Cake:

240g (2 cups) cake flour

300g (1½ cups) sugar

10ml (2 tsp) baking powder

5 extra-large eggs, separated

125ml (½ cup) milk

100ml water

100ml sunflower oil

5ml (1 tsp) vanilla essence

Pinch of cream of tartar

Filling:

250ml (1 cup) cream

60ml (¼ cup) icing sugar

250g mascarpone cheese

60ml (¼ cup) coffee liqueur

125ml (½ cup) espresso coffee

100g dark chocolate, grated

Method:

For the cake, sift the flour, sugar and baking powder into a large bowl. In a separate bowl combine the egg yolks, milk, water, oil and vanilla essence and mix well. Add the flour mixture to the creamed mixture and beat until well blended. Beat the egg whites and cream of tartar together until stiff but not dry. Fold into the batter. Pour the mixture into a deep 23cm round cake pan sprayed with nonstick cooking spray and bake in a preheated oven at 180ºC for 40-50 minutes. Cool completely.

For the filling, whip the cream and icing sugar together until soft peaks form. Add the mascarpone and whip until thick. Mix in 10ml (2 tsp) of the coffee liqueur. Cut the cake in half and place the base on a serving plate. Combine the remaining liqueur with the coffee and brush generously onto the base. Spoon half the filling onto the base and sprinkle with half the grated chocolate. Top with the remaining sponge and brush with the leftover coffee mixture. Top with remaining filling and finish with a layer of grated chocolate.

ESPRESSO PANNA COTTA WITH PEARS

Panna cotta is essentially boiled cream, but this one is given a lift with coffee and fresh pears.

Serves 2

Ingredients:

80ml ( cup) espresso coffee

75g caster sugar

1 ripe pear, sliced in half vertically

280ml milk

10ml (2 tsp) powdered gelatine

250ml (1 cup) cream

60ml (¼ cup) brown sugar

5ml (1 tsp) vanilla extract

Method:

Place the coffee and caster sugar in a small saucepan over low heat and stir to dissolve the sugar. Add the pears and cook for 10-15 minutes or until tender and the syrup has thickened slightly. Remove the pears and place on the base of two individual greased dishes. Pour over the syrup and allow to cool.

Sprinkle the gelatine over 30ml (2tbsp) of the milk in a small bowl and stir to combine. Allow to stand for two to three minutes.

Place the cream, the remaining 1 cup of milk, brown sugar and vanilla in a saucepan. Stir over a medium heat and bring to the boil. Remove from the heat, add the gelatine mixture and whisk to combine. Set aside to cool.

Pour the cream mixture over the pears and syrup. Refrigerate for 4-6 hours or until set. Invert onto plates, bring back to room temperature and serve.

CAPPUCCINO BISCOTTI

Recipe from 101 Fuss Free Bakes, by Biller, Kay and Storkey (Struik)

Makes 36

Ingredients:

125g butter, softened

300g (1½ cups) brown sugar

30ml (2 tbsp) strong instant coffee granules

7.5ml (1½ tsp) baking powder

5ml (1 tsp) ground cinnamon

Pinch of salt

3 extra-large eggs

45ml (3 tbsp) coffee liqueur

300g (2 cups) cake flour

Method:

Preheat the oven to 190ºC. Beat the butter for 30 seconds using an electric mixer. Add the sugar, coffee granules, baking powder, cinnamon and salt. Beat until well combined. Beat in 2 of the eggs and the liqueur. Add the sifted flour. Divide the dough in half and shape each half into a log about 30cm long. Place the logs about 7cm apart on a large baking sheet lined with baking paper. Beat the remaining egg and brush each log to glaze. Bake for 20 minutes. Remove from the oven and cool for a few minutes on a baking sheet set on a wire rack. Transfer one log at a time to a cutting board and cut diagonally into 1cm thick slices. Place the slices, cut sides down, on the baking sheet. Reduce the oven temperature to 140ºC and return the slices to the oven for another 10-12 minutes, turning halfway through the baking time.

Remove and cool on wire racks.

SPAZZACAMINO

In Italian this means chimney sweep. It is similar to affogato - cold espresso poured over ice cream - but in this version the ice cream is dusted with finely ground coffee, giving it a "sooty" appearance.

Serves 4

Coffee dust:

15ml (1 tbsp) coffee beans, very finely ground

15ml (1 tbsp) caster sugar

Seeds of 1 vanilla pod

To serve:

Vanilla ice cream

Sweet marsala

Method:

For the dust, combine the ground coffee, caster sugar and vanilla seeds. Scoop the ice cream into serving bowls and sprinkle with coffee dust. Pour over the marsala to taste and serve immediately.