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COFFEE CARDAMOM CAKE
200g butter, softened
250ml castor sugar
45ml coffee powder dissolved in 15ml boiling water
10ml ground cardamom
10ml baking powder
20-30ml brewed coffee to mix
500ml sifted icing sugar
pistachio nuts for sprinkling
chocolate-coated coffee beans for decorating
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in coffee.
Sift the cardamom, flour and baking powder and fold into the creamed mixture.
Spoon mixture into a greased 23cm ring pan and bake at 180°C for 20-30 minutes until a skewer inserted into the cake comes out clean.
Remove cake from the oven and cool in the pan for 5 minutes before turning out on to a cooling rack.
Cool completely, then pour over icing.
Sprinkle with pistachio nuts and decorate with chocolate-covered coffee beans.
Icing: Add enough coffee to the icing sugar to make a stiff glacé icing.
COFFEE PECAN BROWNIES
375ml castor sugar
160ml cocoa powder
15ml ground filter coffee
5ml vanilla extract
50g pecan nuts, chopped
80ml brewed filter coffee
200g chocolate discs
extra pecan nuts for decoration
Combine the sugar, butter, cocoa and coffee in a saucepan and heat gently until the butter has melted. Remove from the heat and cool for five minutes.
Beat in the eggs one at a time until the mixture is smooth and well blended. Mix in the vanilla and flour. Fold through flour and pecan nuts. Spoon mixture into a lined and greased 26x18cm lamington pan and bake at 180°C for 25-30 minutes until a skewer inserted into the mixture comes out clean.
Allow to cool in the pan. Remove and place on a cooling rack. Spoon over the topping and allow to set. Cut into 15 squares, decorating each with a pecan nut.
Topping: Melt chocolate and coffee together in a microwave.
250g tub of mascarpone
75ml marsala or coffee liqueur
80ml castor sugar
250ml espresso or strong coffee
200g sponge fingers
cocoa powder for sifting
50g dark chocolate, grated
Put the mascarpone, cream, marsala and sugar into a bowl. Whisk together until the cream and mascarpone have completely combined to give the consistency of thickly whipped cream.
Put the coffee into a shallow dish and dip in the sponge fingers until soaked, but not soggy. Layer half the biscuits in the base of a serving dish, then spoon over half of the mascarpone mixture. Sprinkle half of the grated chocolate over this. Then repeat the layers (use up all the coffee), finishing with the creamy layer on top. Sift over a little cocoa powder and decorate with chocolate. Refrigerate until required.
COFFEE-RUBBED STEAK WITH POTATO CRUSH
30ml ground filter coffee
15ml smoked paprika
15ml brown sugar
5ml mustard powder
10ml salt flakes
a good grinding of black pepper
5ml ground coriander
5ml dried oregano
5ml ground ginger
5ml chilli powder
4x 200g steaks
15ml olive oil
250g baby potatoes, scrubbed
200g feta cheese
a handful of fresh thyme leaves
salt and pepper
Rub: Combine all the ingredients for the rub and mix well.
Rub the steaks with olive oil and press rub mixture on to both sides. Cook in a griddle pan or on a braai until done to your liking. Remove and serve with crushed potatoes.
Potatoes: Put the potatoes into a saucepan, cover with water and boil until the potatoes are soft.
Remove from the heat and drain off the water. Add the butter, feta, thyme and seasoning to the saucepan.
Using a potato masher, lightly crush the potatoes, blending them with the other ingredients. - Saturday Star