I have one very old trusty Be-Ro cookbook that my Nana gave me years ago. With new cookbooks sometimes the recipes are so complex you can’t always trust the results. This cookbook is simple and fool proof. It contains all the classics and I’m going to be trying a few more of them over the next couple of weeks! First up is coffee kisses! Part cake part biscuit they are similar to a whoopee pie or even a macaroon. Deliciously light and perfect for a lazy Sunday afternoon! This recipe should make about 15!
175g Self Raising Flour
75g Caster Sugar
75g Unsalted Butter
1 Medium Egg Beaten
2 tsp instant coffee dissolved in 1 tbsp of hot water
Coffee Buttercream (buttercream mixed with 2 tsp of instant coffee mixed with 1 tbsp of hot water)
NB: These can be made by hand but you can also make them in a food processor if you prefer!
1. Heat the oven to 180C, 350F and grease a large baking tray.
2. Mix the flour and sugar together and rub in the butter with your hands or by pulsing in the food processor.
3. Stir in the egg and all the coffee mixture. The mix should be quite wet!
4. Divide the mix and roll into small balls, slightly smaller than a walnut.
5. Bake the biscuits for about 15 minutes until the tops have hardened. Leave to cool on the tray.
6. When cool sandwich together with the coffee buttercream!
This is one of those recipes I made up on a bit of a whim when looking for something new to bake! I decided to adapt my cupcake recipe again this time using a mixture of golden and brown sugar with the addition of coffee to adjust the flavour.
If you want to make this recipe all you have to do is adapt my basic cupcake recipe again! It’ll make 12 cupcakes and you can find my basic recipe here.
Basic Cupcake Ingredients
100g Golden Caster Sugar
75g Soft Light Brown Sugar
75g Granulated Sugar
Amaretto, Brandy or Tia Maria
1. To make the cakes follow the basic cupcake recipe but replace the regular caster sugar with a combination of the soft light brown sugar and the golden caster sugar.
2. Also omit the milk and instead add to the mixture 3 tbsp of instant coffee dissolved in 3 tbsp of water.
3. Place the mixture into lined muffin tins and bake as per the original recipe instructions.
4. To finish the cakes mix 75g of granulated sugar with 75ml of water, 2tbps on coffee granules and 2tbsp of amaretto. This makes a glaze which will moisten the cakes.
5. Once removed from the oven prick the cakes all over with a tooth pick and spoon the glaze over them. Each cake will probably take 2-3 teaspoons of liquid.
6. To decorate the cakes make a traditional butter cream with the addition of amaretto. Top the cakes and dust with cocoa powder. Tiramisu loveliness! Enjoy!
This is an absolute afternoon tea classic! A deliciously tasty cake perfect with a cup of tea or coffee. The cake itself isn’t very coffee tasting or as moist as other sponges but the icing is very wet and very strong so together they make a perfect combination!
If you’d like to make this cake you will need 2 x 20cm cake tins greased and lined at the base with greaseproof paper. Here’s how to do it!
175g Unsalted Butter Softened
175g Caster Sugar
3 Medium Free Range Eggs, Beaten
75g Walnut Pieces Chopped Smaller
175g Self-Raising Flour
1/2 tsp Baking Powder
1 tbsp Instant Coffee Granules dissolved in 1tbsp hot water
125g Unsalted Butter
300g Icing Sugar
3 tbsp Instant Coffee Granules dissolved in 2 tbsp hot water
4 tbsp Cream (single, double, thick, heavy, whichever!)
25g Walnut Pieces to decorate
1. Heat the oven to 180C or 350F.
2. Put the butter and sugar in a bowl and cream together with a wooden spoon or electric whisk until smooth, creamy and fluffy.
3. Gradually add the eggs, beating after each addition. Next at the nuts and mix (see below).
4. Sift the flour and baking powder into the mixture, followed by the coffee. Fold together using a metal spoon (see below).
5. Divide the mixture between the tins and spread evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
6. Loosen the cakes with a knife, turn onto a wire rack and leave to cool.
7. To make the icing heat the butter in a small pan until it starts bubbling and beings to turn a nutty golden colour.
8. In the meantime sift the icing sugar into a mixing bowl. Pour in the hot butter, dissolved coffee and cream. Beat well until smooth.
9. Leave the icing to cool until thickened.
10. Use the icing to sandwich the cakes together. Top the cake with the remaining icing and decorate with the nuts. Voila!