Sometimes simple is best….behold the humble sponge with a coffee twist. A delicious moist coffee infused sponge, coffee filling and crunchy walnuts. Did I mention its gluten free?
Crosby Coffee’s Uganda Rwenzori bean features in this bake, its fruity profile with a smooth chocolatey note perfectly complement this sponge. For this recipe I used an Aeropress to brew the coffee, using 15g of coffee to 230g of hot water with a brew time of 50 seconds and a complete time of 1 minute 15 seconds. Alternatively you can use a small cafetière, 15g of coffee to 300g of hot water, brew time of 4 minutes.
This recipe comes from a free from book, so its open to some flexibility to suit dietary requirements. I used unsalted butter instead of dairy-free spread. To incorporate the coffee I put in 2 tablespoons in the cake batter, I alternated putting it in with egg, mixing each time. If your batter looks like it has split, add a tablespoon of flour to bring it back.Instead of making a syrup using water, I used 55ml of the coffee and reduced the sugar to 25g, gently heat on a low heat until the sugar has dissolved.
I added 2 tablespoons of the remaining coffee to each mixture, for the filling I added 50g of butter to create a creamier consistency. You can also add as much coffee to your taste, add more icing sugar to make a good consistency.
If you’d like to try this recipe you can pick up your coffee here!
The original recipe is taken from Cake Angels written by Julia Thomas.
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