As flavourings go, coffee is one that works very well in baking. The deep, dark richness balances buttery, sugary sweetness to perfection. When adding coffee to cakes, buns and biscuits, I often use Camp Chicory & Coffee Essence – it used to be called Irel Coffee Essence in Ireland. First made in Scotland in 1876, the story goes that Camp was originally developed to quickly make coffee for the army.
ot many things are nicer and more delicious than a freshly baked cake, and I adore coffee cake. For some reason, a slice of delicious coffee cake goes very well with a cup of tea. They shouldn’t work together but they do. I often come back to the classic coffee cake recipe, overleaf, as my favourite. It’s a cake that keeps really well, and roasted hazelnuts, pecans or walnuts can be added, if you like. This cake will keep well, covered, for up to a week easily – if you can resist it .
The Irish coffee meringue roulade, also overleaf, is deliciously rich but light and fluffy, and an ideal winter dessert. The meringue itself can be made a day or two in advance, then filled with cream and rolled just before serving. If you want to prepare it a couple of hours before eating, wrap it up and pop it in the fridge.
If it’s a coffee-flavoured biscuit that you’re after, then these coffee kisses, right, will not disappoint. The sweet, crumbly cookies are sandwiched together with buttercream – these biscuits are just perfect for elevenses.
Adding one teaspoon of Camp Chicory & Coffee Essence into coffee cakes and desserts gives a wonderful depth of extra chocolatey flavour.
For the cake, you will need:
225g butter, softened, plus a little extra for preparing the tins
225g flour, plus a little extra for preparing the tins
225g caster sugar
4 tablespoons Camp Chicory & Coffee Essence
1 teaspoon baking powder
For the coffee buttercream filling, you will need:
50g butter, softened
2 teaspoons Camp Chicory & Coffee Essence
110g sifted icing sugar
For the coffee glace icing, you will need:
225g sifted icing sugar (see Rachel Recommends)
1 tablespoon Camp Chicory & Coffee Essence
1-2 tablespoons boiling water
1 You will also need two 20cm-diameter cake tins. Preheat the oven to 180C, 350F, Gas 4. Line the base of the cake tins with discs of greaseproof or parchment paper, then brush the sides with melted or soft butter, and dust with flour, shaking out any excess flour.
2 In a bowl, or using a food mixer, cream the softened butter until it is really soft, then add the caster sugar and keep beating until the mixture is light.
3 Whisk the eggs with the Camp essence, then gradually add the mixture into the butter and sugar mixture, beating all the time.
4 Sift the flour and the baking powder into the mixture and fold in gently. Divide the cake mixture between the prepared cake tins – make a slight dip in the centre of each cake so that when they rise they don’t peak in the centre, as this would make them difficult to sandwich together.
5 Place the cakes in the centre of the preheated oven and bake them for about 25 minutes, until they are cooked. The cake is ready when a skewer or cocktail stick inserted into the centre comes out clean. Allow the cakes to sit in the tins for a few minutes. Turn them out and allow them to cool on a wire rack.
6 Make the coffee buttercream filling. Beat the softened butter and the Camp essence together in a bowl, then, bit by bit, add the icing sugar and beat until the buttercream comes together and is nice and soft.
7 Once the cakes have cooled, spread the coffee buttercream filling on the base of one cakes, then sandwich the two cakes together, bottom to bottom.
8 Place the cake on a plate or cake stand, then make the coffee glace icing. Add the sifted icing sugar and the Camp essence to a bowl, then add a tiny amount of boiling water. Beat until the icing comes together. Add more boiling water if necessary, but be careful, as a drop too much will make the icing too runny. Spread the icing over the top of the cake, smoothing the top with a palette knife you’ve dipped into boiling water – this will give the icing a nice glossy sheen. Cut into slices to serve.
If you want to ice the sides of the classic coffee cake also, make double the quantity of coffee glace icing.
You will need:
A little butter for greasing the tin
4 egg whites
225g caster sugar
1 tablespoon instant coffee powder
For the filling, you will need:
425ml whipped cream (measure when whipped)
1 teaspoon instant coffee powder
1 tablespoon icing sugar, sifted
2 tablespoons Irish whiskey
1 Preheat the oven to 180C, 350F, Gas 4. Line the base and sides of a small Swiss roll tin (measuring approximately 23cm x 33cm) with parchment paper or tinfoil, making sure the paper or foil is higer than the edges of the Swiss roll tin by a few centimetres.
2 Grease the parchment paper or tinfoil, whichever you’re using, with a little butter. To make the meringue, put the egg whites in the bowl of an electric food mixer and whisk them for a minute until they are a little fluffy. Turn the speed to low, add the caster sugar all at once, increase the speed and continue whisking until the mixture holds stiff peaks. When it is stiff, gently and quickly fold in the coffee powder, then spread out the meringue mixture in an even layer in the prepared tin.
3 Place the tin in the oven and bake in the preheated oven for 12-15 minutes, or until the meringue feels springy in the centre.
4 Take the tin out of the oven and allow the meringue to slightly cool before turning it out on a new sheet of parchment paper or tin foil. Allow it to cool completely.
5 To make the filling. put the whipped cream in a bowl and fold in the instant coffee powder, the sifted icing sugar and the whiskey. Spread out the filling to cover the cooled meringue. With the widest end facing you, roll the meringue away from you to form a roulade. Transfer to a serving plate, and cut into 2cm-thick slices to serve.
Makes 12 kisses
For the biscuits, you will need:
100g butter, softened
100g caster sugar
1 egg, beaten
¾ tablespoon very strong coffee, cooled, or Camp Chicory & Coffee Essence
175g plain flour
1 teaspoon baking powder
For the icing, you will need:
50g butter, softened
100g icing sugar, sieved
1-2 tablespoons very strong coffee cooled, or Camp Chicory & Coffee Essence
1 You will also need two baking sheets lined with baking parchment. Preheat the oven to 180C, 350F, Gas 4.
2 In the bowl of a food processor, or in a mixing bowl, cream the softened butter until it is very soft. Add the caster sugar and beat until the mixture is light and fluffy, then beat in the beaten egg and the cooled strong coffee or the Camp Chicory & Coffee Essence, whichever you are using.
3 In a bowl, sift the plain flour and the baking powder and add them to the contents of the mixing bowl, mixing to combine. This is a soft dough, so use lightly-floured hands to shape a heaped teaspoonful of dough into a ball and place it on the lined baking tray. Flatten the dough ball slightly with the tip of your finger.
4 To make 12 sandwich biscuits you will need 24 biscuits, so continue making the dough balls as described until you have the correct amount. They will spread a little while cooking, so leave a few centimetres of space between each one.
5 Bake the biscuits in the preheated oven for 9-11 minutes until they are just turning pale golden around the edges.
6 Next, make the coffee butter icing. Put the softened butter in a bowl and beat it thoroughly with a hand-held electric mixer or in a food processor, or by hand. Add the sieved icing sugar and a tablespoon of the cooled strong coffee or the Camp essence, whichever you are using. Mix well, and add a little more of the cooled coffee or the Camp essence to get the right spreading consistency.
7 Use a heaped teaspoon of coffee butter icing to sandwich the biscuits together. Place the coffee kisses on a serving plate or a cake stand to serve.
Reviewed By This Is Article About Rachel Allen: Need pick me up? Try Rachel’s recipes for coffee kisses and cakes was posted on have 4 stars rating.