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Coffee Cake


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I've just had a crack at making a lemon drizzle loaf. Turned out amazingly well for a first attempt, in fact, I'm super-chuffed.

 

It got me thinking, has anyone got any delicious recipes for coffee cake involving your home made coffee produce?!

 

Anybody tried?

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I never really like coffee cake, but you can experiment with your basic cake recipe and add a double espresso to the batter.

 

IMHO Tiramisu is where it is at!

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The secret to any flavoured cake, is not so much the batter, but the filling. All you reed to do is take a basic Victoria sponge recipe and add a little colouring to make the cake. The skill and fun comes in creating the topping. I have used cream, butter, mascarpone, icing sugar, espresso, chocolate, creme fresh....you can just about use anything you like as long as the consistency is not too runny. Remember, if you have to heat any of the ingredients up to make the filling, let them cool down a bit before trying to apply and they will firm up in the fridge etc

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I love Baileys with anything!

 

Definitely going to try an espresso cake at some point, once my shots are on target!

 

The espresso is Mixed with Baileys for the fingers to be soaked in, so shot perfection is not very important in "this" recipe it will of course be very important in recipes that don't have anything to change the flavour as much as a sweet creamy drink like Baileys will.

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Resurrecting this thread, although I thought lots of people have started baking / are baking more frequently with the lockdowns so half expected this to be active anyway.

 

A few days ago, I ended up watching the video that goes with this recipe https://www.jameshoffmann.co.uk/the-ultimate, I've now started wondering whether there method of getting coffee flavor into the filling couldn't be used to help get more flavor into the cake batter without adding more liquid.

 

Anybody tried?

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I've not opened your link, but every time I do chocolate cake always throw 30mm shot in.

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On 30/01/2021 at 21:08, AndyDClements said:

Resurrecting this thread, although I thought lots of people have started baking / are baking more frequently with the lockdowns so half expected this to be active anyway.

 

A few days ago, I ended up watching the video that goes with this recipe https://www.jameshoffmann.co.uk/the-ultimate, I've now started wondering whether there method of getting coffee flavor into the filling couldn't be used to help get more flavor into the cake batter without adding more liquid.

 

Anybody tried?

In this recipes on James Hoffmann site, what does he mean by ‘90g espresso at 10% strength?

I’m sure that’s a novice question but just wanted some clarification. 
 

 

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I tried making JH's coffee cake. 

In all fairness it was the best coffee cake I've ever had. But damn, it was a total ballache to make it haha. 

@Jony I threw about 100ml of espresso in chocolate brownies last time I made them and it was the absolute bomb.

@Karka it'll mean using a refractometer I guess to make sure the espresso is the right strength. Just use a normal espresso! 

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7 minutes ago, Karka said:

In this recipes on James Hoffmann site, what does he mean by ‘90g espresso at 10% strength?

Make enough espresso at 1:2 ratio, or a tad shorter, to give you 90g of liquid.

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