Last weekend I tried Dan Lepard’s Double Espresso Brazil Nut Cake from his fabulous book Short and Sweet. I used Delia Smith’s Coffee Mousseline Icing from Delia Smith’s Book of Cakes as a filling and a coffee water icing (with a splash of lemon) over the top. The cake froze well and tastes very good – not too strong, but definitely coffee. It is soft, but not mushy, and it isn’t dry.
As you may remember, there were two different coffee cakes for the concerts last weekend, and although this tastes good I am not sure I have quite found what I am looking for in a coffee cake.
Coffee cake needs to go in ‘The Book’, Candy Bakes for Friends, and it will be for Margaret in the pub, so it has to be good!