I am finally in England, and I finally have my degree! Could that be any more exciting?
Winter is certainly not coming, it is most definitely here. Feel it! It is wonderful. Before I tell you anything about the most perfect cake in my life right now, I need to give you some advice, especially if you are not from a cold country. Just because it’s cold, doesn’t mean you need to be cold too! I arrived with my South African winter coats, bracing myself against the cold. I expected the cold, and I was ready to deal with it. Little did I know that you can actually wear a genuinely warm jacket, and you don’t have to feel the cold at all. You can also get really stylish jackets too (fancy that…), so there is no excuse! This revelation has saved me, and I look forward for my next few weeks in this bitter yet beautiful city.
Another great thing about being here in the big city is all the new coffee opportunities. I can continue to hone my skills in the brewed art, however finding a good cup of coffee has been surprisingly difficult thus far. And my English Granny complains about the coffee in SA? She clearly doesn’t know what she’s talking about. One coffee that does not fail, however, is this delicious and delectable coffee cake.
As I must have mentioned before, this blog is largely about me learning to cook and bake, and become a better food photographer. You are joining me on my learning experience, my delicious food-journey, venturing into the unknown as I experiment with new foods and techniques. Obviously, this learning takes some proactivity, so I started an online cooking course, which turned out to be super handy and educational! It was kind of basic, but there were definitely a few technical tips in there that I picked up and they did have some great recipes that you had to complete as part of the course before you could move on. That includes this amazing coffee cake, which has literally become my favourite cake recipe
ever thus far, and some amazingly simple sugar/butter cookies that are easier and simpler than mine.
The coffee sponge is so light and fluffy, with just enough coffee that it’s not overpowering but that you still get sufficient coffee flavour. The instruction video describes the ‘beautiful caramel coloured cake batter’ but I thought it looked basically the same as normal cake batter. It was still a very tasty cake batter (had to make sure there was enough coffee in there of course… There was).
I made this cake during my final exams, and it certainly kept me going for a portion of my studying. Unfortunately, it sat beside me, smelling wonderful, and it didn’t keep me company for long enough. Made for a good study snack of course at least.
The other problem with a single layer cake was that there was just too much icing for it, but there would have been just too little for a double layer one. I topped the cake with toasted walnuts the first time, but was disappointed by their flavour (which I was pretty new to), so I used pecan nuts the second time. I need to find a way to use pistachios, those are amazing (and addictive…).
The cookie recipe is one for the books; or one for your mental recipe book, as it is that easy to remember and execute. They use a really basic 3-ingredient cookie recipe, that works according to a ratio, and can be adapted to your tastes. In these, you add a dash of lemon zest, which gives them a perfect dash of flavour. The cookies are straightforward and reliable, as a genuine cookie should be.
Happy Christmas indeed!