We’ve been enjoying a very successful British summer of sport so far with Andy Murray winning Wimbledon (and Heather Watson the mixed doubles), Danny Willett taking the golf US Masters title and Chris Froome dominating the Tour de France. The England cricket team have been performing well, Lewis Hamilton leads the Formula One championship… and our Olympic prospects are looking bright.
What could we incorporate into this week’s Cakes & Bakes to mark the start of the afore mentioned Olympic games in Rio de Janeiro? Why brazil nuts of course!
I trawled all my cook books and the internet and eventually found Dan Lepard’s double espresso brazil nut cake recipe in the Guardian website’s Food & drink section. If you’re a fan of coffee & walnut cake, you’ll love this!
His instructions call for a coffee water icing but I found a chocolate filling that I fancied (from my Little Books of Delight: Chocolate Cakes), so I combined the two together. I also added some whole and chopped brazil nuts to garnish the top. Serve it with a double espresso, what else?!
We’ve just received this Oxo cold brew coffee maker to try out. We were very intrigued when we first saw it. It filters ground coffee without boiling water. According to the maker:
“The cold-brew process is known for delivering smooth, low-acid coffee. Since the grounds never come in contact with hot water, the result is a less acidic, less bitter flavour. Steeping the grounds in cold water releases only the most aromatic flavours, and the concentrate created from the cold-brew process stays fresh longer than regular coffee.“
It’s easy to use and store… and actually good looking enough to leave on view if you’re planning to use it regularly… which you might very well want to do after trying it for the first time. In effect, it produces a cold espresso. This has the perfect, intense coffee flavour which is ideal for using in baking, ice cream & frappuccinos – and with the addition of boiling water or hot milk to the cold press, a gorgeous cup of real, hot coffee – which knocks spots off a teaspoon of instant!
We’ve been trying it out for a few days now, It’s great having ready-made, real coffee that just needs hot water or milk added. It’s like making & drinking instant coffee but with the superior real coffee taste. We’ve got a funny feeling our latte and frappuccino consumption is going to go through the roof!
Even if you’re not much of a coffee drinker, you can use it to cold brew your tea leaves.
If you fancy getting your hands on your very own Oxo cold brew coffee maker, why don’t you enter our competition below? Give it a go!
This week’s Home Tones brings you all things black coffee coloured. It’s the shade of brown associated with wenge, a beautiful tropical hardwood.
It’s a very practical and forgiving colour for use on walls and floors; hiding all manner of scuffs, marks… and scribbles! Perfect for those with kids or big, active dogs like ours (or rather, big muddy dogs most of the time recently!).
It has real warmth and atmosphere, working perfectly with other natural shades – and contrasting well with creamy whites and greens. Pair it with highlight metallics such as gold, brass and copper on lamps, taps, light switches and sockets.
I don’t know about you, but I can barely function without that first mug of coffee in the morning. When we wake up & set off at stupid o’clock and head off towards some car boot sale or other over yonder, I’m not always ready for that first cuppa. Plus, if we’ve a long drive ahead of us, we want to avoid having to make a pit-stop en route to use a public convenience.
With one of these travel coffee presses, we can prepare a brew just before we hit the road and pop it in our rucksack. We can then enjoy the aroma & taste of a proper cup of coffee either on the road or as we arrive.
Our favourite is the Cafflano, designed by a Korean businessman. Apparently he “loved his ‘proper’ coffee and drank several cups a day, but resented the high prices of coffee-shop coffee and didn’t want to spend a fortune on an espresso or capsule machine” – a man after my own heart!
It’s great because it incorporates a built-in ceramic grinder, hot water reservoir and drip filter. You’d be hard pressed 🙂 to make a fresher cup of coffee on the go!
We recently acquired this gorgeous vintage coffee percolator.
It’s the Cona Model Rex – a design classic by the renowned artist Abram Games.
Not only is the appearance striking, but it works really well and the build quality is excellent. It’s got quite an industrial or science lab look to it.
We love the little details like the drip catcher and this hinged wick cover.
A number of institutions, such as the British Museum and the Science Museum, have examples of this model of percolator in their collections. Here’s a video demonstration of how the Cona coffee maker works…
Whisk together the cooled icing ingredients. Cover and chill for 3-4 hours.
Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter & flour two 20cm/8" loose-based cake tins. Sift the flour and baking powder. Stir the vanilla into the egg yolks. Heat half the milk to boiling point, stir in the coffee to dissolve, then add the rest of the milk and cool.
Cream the butter and 200g/8oz of the caster sugar. Slowly whisk in the egg yolk mixture, then the melted chocolate. Fold in the sifted dry ingredients, the cooled milk and the soured cream. Whisk the egg whites until stiff; whisk in the remaining sugar to form firm peaks. Fold the egg whites into the cake mixture and pour into the tins.
Bake for 30 minutes until risen. Cool, split each cake in two, and layer with the icing.
The cake is delicious when warmed slightly - 30 seconds in a microwave will do it. Serve with crème fraîche, double cream or a scoop of vanilla ice cream. We added some mini chocolate chips for decoration - chocolate covered coffee beans would also work well!