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Instant coffee cake


Instant coffee has become a pantry friend since I started photographing food, a super quick way to have a nice steaming cup of coffee in a very short time and above all of the rightly intense and full-bodied color.

This blog is quite rich in dessert recipes with coffee, I noticed this recently while doing a search. I discovered that in the first post that accompanied a coffee recipe I wrote about instant coffee and how it wasn't present in my pantry. It was 2013 and almost ten years later I find myself contradicting myself and ascribing that he is actually a powerful ally of mine. And no longer just as props, also as an ingredient.

When I found the recipe for this coffee cake among the torn pages of old issues of Sale & Pepe it seemed perfect to add a new piece to the fragrant line of breakfast desserts.

Below you will find the links to some of the recipes I told you about:

Coffee and chocolate chip cake (the first coffee dessert)
Hazelnut cake and coffee
Yogurt, cocoa and coffee cake

Instant coffee cake

100 g of flour 1
30 g of wholemeal flour
80 g of mascobado sugar
2 eggs
80 g of butter
6 tablespoons of milk
2 teaspoons of instant coffee
6 g of baking powder

For it crumble:
30 g of flour 1
30 g of mascobado sugar
30 g of butter
1 teaspoon of instant coffee

(serves 6 people) Prepare the crumble by mixing all the ingredients and working them with your fingertips to obtain crumbs. Keep in the fridge.

Work the butter with the sugar until you obtain a creamy mixture. Add an egg, a pinch of salt and a spoonful of flour and mix with the whisk. Add the second egg, the coffee diluted in milk, the flour with the yeast and mix.

Pour the mixture into a 10×16 cm mold lined with baking paper. Spread over the crumble, bake at 180°C for 35 minutes.

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