Coffee doesn’t always have to be served in a cup
Looking for some coffee infused inspiration?
Well look no further. We’ve been doing some experimenting at Bristol Twenty and have come up with some great recipes for you to enjoy your coffee with a little twist this summer. When the weather is as sweltering as it has been lately, we know its sometimes a little too hot to enjoy your coffee as you usually do, so get your scales and whisks at the ready and get making some of these delicious coffee infused treats.
The Perfect Bristol Twenty Coffee Cake
What’s better than a cup of freshly brewed coffee?…A slice of coffee cake to go with it. While most coffee cakes are made with instant coffee, we have created a recipe using fresh espresso, so all the fabulous flavours of our coffee can be tasted as intended. We chose our 21TEN Blend as its vanilla and chocolaty notes work great when incorporated into a sweet sponge mix.
Ingredients for cake
225g unsalted butter
225g caster sugar
225g self raising flour
20ml olive oil
4 free range eggs
50ml Bristol Twenty 21TEN espresso
75g walnuts crushed
Ingredients for buttercream icing
125g unsalted butter
225g icing sugar
50ml Bristol Twenty 21TEN espresso
12 walnut halves to decorate
Method
Preheat the oven to 180C/350F/Gas 4.
In a bowl, beat the butter and sugar together until very light and pale.
Add the eggs and olive oil to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.
Add the espresso to the mixture and stir well.
Add the flour and walnuts and stir well to completely combine.
Spoon the cake mixture into two lined and greased 20cm/8in cake tins.
Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.
Remove the cakes from the oven and leave to cool on a wire rack.
For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.
Add the espresso and mix well.
Spread the buttercream over the top of each cake, then place one cake on top of the other.
Decorate the top of the cake with the walnut halves and serve in generous slices.
Bristol Twenty Iced Coffee Lollies
These iced coffee ice lollies are a simple, chic way to serve after dinner coffee, summer style. They make a great finale to a barbecue on a warm summer night. They are even a great way to enjoy your morning coffee, when the heat is just a little too much.
Ingredients
400ml Bristol Twenty Formula 442 Triple Certified brewed coffee
180ml double cream
plus extra for bottom of molds
Sweetbirds Caramel Syrup to taste
Method
Use 80ml of cream and sweeten with Sweetbirds Caramel Syrup. Stir until mixed fully, then pour evenly into the bottom of each mold.
Freeze for 1 hour, until the cream is solid.
Mix the remaining 100ml of cream with the coffee and add sugar to taste.
Carefully pour the mixture into each mold, filling it to the top.
cover the top with foil, then insert the sticks and freeze until solid.
To retrieve the ice lollies from the mold, submerge in hot water for 20 seconds.
The Bristol Twenty Espresso Martini
If you’re looking for a little pick me up, this Bristol Twenty Espresso Martini is here to jolt you awake with its boozy magical powers. The cold coffee flavoured cocktail mixes vodka with espresso coffee, coffee liqueur and Sweetbirds Vanilla syrup. Garnish with a few coffee beans, and it’s picture perfect.
Ingredients
ice
60ml vodka
90ml freshly brewed Bristol Twenty Formula 247 espresso
50ml coffee liqueur
3 coffee beans
Method
Add a handful of ice, vodka, espresso, syrup and coffee liqueur into cocktail shaker.
Shake well!
Strain into chilled class and garnish with coffee beans.
Calming Camomile cupcakes
Camomile might not be an obvious flavour for a cake, but these delicate cupcakes are easy to make and taste great! The subtle hints of apple and floral sweetness make these cupcakes light and refreshing. Camomile is also known for its calming properties, so if thats not an excuse to eat cake then i don’t know what is!
Ingredients
225g unsalted butter
160ml milk
20ml olive oil
6 Bristol Twenty Camomile Flower tea bags
3 large eggs
1½ tsp vanilla extract
210g plain flour
1½ tsp baking powder
pinch of salt
300g icing sugar
Method
Preheat oven to 180C/350F/Gas 4.
Place butter, milk and tea bags into saucepan on low heat.
Once the butter has melted, remove the tea bags and pour liquid into bowl, place bowl in the fridge to cool for 20 minutes.
Separate 2/3 of the butter and milk mixture, add the sugar and olive oil and mix until light in colour.
Add the flour, baking powder and salt and mix until all is combined.
Divide the butter among cases and bake for 15-20 minutes.
For the buttercream topping, beat the remaining milk and butter mixture with the icing sugar.
Once the cupcakes have cooled, the icing can be added.
