NESPRESSO X THE CAKER

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I’m excited to share my latest project with you! I’ve teamed up with Nespresso to create some cake recipes for their new Limited Edition range. Inspired by how coffee was originally enjoyed in the very first coffee houses of Istanbul and Venice, the latest coffees from Nespresso each have distinct, exotic flavours and pair perfectly with cake - obviously!! I looked at my favourite traditional desserts from Istanbul and Venice, and created cake recipes designed to match each coffee.

Check out the new coffees here and find the recipes below!

xx Jordan

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Café Istanbul: Coffee and pistachio cakes with clove spiked icing, decorated with rose Turkish delight, dried rose petals and a sprinkling of black pepper

To create this recipe concept I took inspiration from the exotic flavours of traditional Turkish dessertssuch as Muhallebi, Baklava and Künefe. The flavours of pistachio, clove and rose pay homage tothese historical desserts, and pair seamlessly with coffee. The cake itself is rich and textural allowingit to stand up next to the vibrant Café Istanbul, while the creamy, sweet icing balances out eachmouthful. A touch of black pepper gently hits the palette at the very end.

Makes 8 minicakes

Ingredients

For the cake:

  • 170g butter, softened

  • 170g soft brown sugar

  • 1 tsp vanilla extract

  • 3 free range eggs

  • 120g regular flour

  • 40g ground almonds

  • ½ tsp baking soda

  • 2 tsp baking powder

  • 1 pinch sea salt

  • ½ cup Nespresso Dharkan extracted as a Ristretto (25ml)

  • 75g pistachios, roughly chopped

For the icing:

  • 150g butter, softened

  • 2 cups icing sugar

  • 100g cream cheese

  • 1 tsp vanilla extract

  • 1 tsp ground cloves

For the decorations:

  • Handful of pistachios, roughly chopped

  • 4 pieces of rose flavoured Turkish delight, cut into small cubes

  • Handful of fresh or dried rose petals

  • 1 pinch freshly ground black pepper

Directions:

  1. Preheat the oven to 180ºC fan bake. Grease or line 8 holes of a large muffin tray.

  2. In the bowl of an electric mixer, cream the butter and brown sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time.

  3. In two parts, mix in the flour, ground almonds, baking soda, baking powder and salt.

  4. Finally add the Nespresso. Stop your electric mixer once all the ingredients are combined. Do not over mix.

  5. By hand, stir through the pistachios.

  6. Evenly divide the batter between the 8 muffin holes.

  7. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the center comes out clean.

  8. Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.

  9. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla and ground cloves. The icing should be smooth, creamy and thick.

  10. Once the cakes are completely cool, use a piping bag to swirl some icing on top of each one.

  11. Decorate each minicake with a scattering of chopped pistachios, cubes of Turkish delight, fresh or dried rose petals and a scant pinch of freshly ground black pepper.

  12. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.

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Cafè Venezia: Coffee and dark chocolate cake with orange zest and cocoa icing icing, decorated with toasted fennel seeds and amaretti cookies

To create this recipe I turned to my favourite traditional Italian desserts. A play on Tiramisu, Panettone and Pinza Vineta come together to form a love child, in which the flavours of coffee, chocolate, orange, fennel and cream all come together harmoniously. The Café Venezia is complex and rich, and needs its cake counterpart to compliment its different layers. Orange zest lends a fresh perfume to the creamy icing, while deep chocolate adds boldness and the amaretti crumb on top finishes off each bite with a welcome crunch.

Makes 8 minicakes

For the cake:

  • 150g butter, softened

  • 150g caster sugar

  • 1 tsp vanilla extract

  • 3 free range eggs

  • 150g regular flour

  • 50g ground almonds

  • 2 tsp baking powder

  • pinch sea salt

  • ⅓ cup Nespresso Dharkan extracted as a Ristretto (25ml) and cooled

  • ⅓ cup unsweetened Greek yogurt

  • Zest of 1 orange

  • 100g dark chocolate buttons, roughly chopped

For the icing:

  • 150g butter, softened

  • 2 cups icing sugar

  • 100g cream cheese

  • 1 tsp vanilla extract

  • Zest of ½ an orange

  • 4 tbsp Dutch Process cocoa powder

For the decorations:

  • 1 tbsp fennel seeds, toasted

  • 40g amaretti cookies, roughly broken into pieces

  • 8 fresh spray roses or edible flowers

Directions:

  1. Preheat the oven to 180ºC fan bake. Grease or line 8 holes of a large muffin tray.

  2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time.

  3. In two parts, mix in the flour, ground almonds, baking powder and salt.

  4. Finally fold through the Nespresso and Greek yogurt. Stop your electric mixer once all the ingredients are combined. Do not over mix.

  5. By hand, stir through the orange zest and chopped chocolate.

  6. Evenly divide the batter between the 8 muffin holes.

  7. Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the center comes out clean.

  8. Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.

  9. Meanwhile, make the icing. In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla, orange zest and cocoa powder. The icing should be smooth, creamy and thick.

  10. Once the cakes are completely cool, use a piping bag to swirl some icing on top of each one.

  11. Decorate each minicake with chunks of amaretti cookies, toasted fennel seeds and a fresh flower.

  12. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.