Rachel Allen: Need pick me up? Try Rachel’s recipes for coffee kisses and cakes

Rachel Allen: Need pick me up? Try Rachel’s recipes for coffee kisses and cakes

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.


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