I can’t start the day without a cup of coffee. Hot, iced, lukewarm after being left on the side for half an hour, as long as caffeinated I will drink it. So naturally I love baking with espresso. This weeks Sunday Bake is dedicated to a beautiful mocha cake with latte icing, you can find the recipe here.
Difficulty: If you can make a Victoria sponge, you can make this cake. It’s really straightforward and easy to follow.
Cost: Price wise i’d say this recipe is average. It seems pricy because of the instant espresso, but its much better to invest in a jar rather than compromise on flavour (I used carte noir). If you’re not so much of a coffee lover then you could make do with normal instant coffee.
Result: Rich coffee cake with light, buttery icing. I made half the suggested amount of icing because I can find it overly sweet, and it turned out just right.
Coffee Sin vs Saint
While we’re talking coffee I thought i’d share what i’ve been drinking this month.
Sin: I’m the sort of person who will choose the calorie laden option nine times out of ten so i’ll start with the 600 calorie Starbucks Venti Java Chip Frappuccino. I don’t even care, sometimes you need the coffee, cream and sugary goodness.
Saint: Just this week I discovered The Rebel Kitchen, namely their coffee and coconut milk drink. It’s super refreshing, tastes great and is a fraction of the frappuccino calories. Oh, and its dairy and refined sugar free, what’s not to love?