We asked Eleanor for some creative ways that she likes to use our coffee in her cooking.
This coffee cake is insanely moist, perfectly sweet and crazy addictive. You won't want to stop at just one piece!
For the cake:
1/2 cup almond milk, or milk of your choice
3/4 cup melted butter or coconut oil
3 free-range eggs
3/4 cup strong brewed Mt Atkinson coffee
3/4 cup coconut or brown sugar
2 tsp pure vanilla.
1 1/2 cups self-raising flour
1 cup ground almonds
1 tsp baking soda
For the icing:
1 cup mascarpone
2 heaped tbsp icing sugar
2 tbsp strong brewed coffee
1/2 cup walnuts, roughly chopped
Preheat your oven to 170 C and line a loaf tin or small cake tin with baking paper.
Add all cake ingredients to a bowl, and mix until well combined. Pour into the prepared tin, and smooth out evenly. Bake for 30 minutes, or until skewer comes out clean when inserted in the middle.
Allow to cool while you make the icing. Whisk together the mascarpone, icing sugar + coffee until smooth. Spread evenly over the cake, and then sprinkle over the walnuts.
Serves 8.
