Creamy Coffee Dimples
Creamy Coffee Dimples
My creamy coffee dimples have a
beautiful mellow quality, and are even better on the second day as they become gorgeously
soft and sticky while sexy cake magic takes place under the cover of darkness in
the privacy of their tin. These lovely
little cakes hold many more secrets to their alluring nature, as just plain
coffee would not be essensual now
would it? Their ingredients list takes us far and wide on the spice trail.
Arabia for stimulating espresso coffee beans, Indonesia for the precious and
highly prized aphrodisiac nutmeg and Madagascar for seductive vanilla, with a
final stop in Turkey for the potent hazelnuts - just when you thought cute little
dimples couldn’t get you into any trouble! I think the baby Bundt pan is a real
winner, but don’t worry if you haven’t got one. Just use a standard muffin tin
and ice the cakes upside down – you might need to give them a name change or
create your own dimples! I’m rather pleased with this recipe as they even win
the affection of my strictly tea drinking beloved; as baking is one of my love
languages, my work is done x
And just one more thing…. Warm
your creamy coffee dimples. Slosh down
the centre a tot of whisky, rum or a coffee based liqueur, and serve crowned
with vanilla bean ice cream for a delicious romantic desert. Oh Wow, this is
just so yummy!
80g hazelnuts with skins
100g butter - cubed
125ml full fat milk
4 tsp instant espresso coffee
160g golden caster sugar
½ tsp vanilla bean paste
160g self-raising flour
¼ tsp salt
¼ tsp nutmeg – freshly grated
is the best
1 tsp instant espresso coffee
¼ tsp vanilla bean paste
½ tsp liquid honey
3 ½ tsp of hot water
Preheat the oven to 160°c/fan
3. Grease 12 hole non-stick Bundt pan.
Begin by preparing the hazel
nuts. Place on an oven tray and bake for 10-12 minutes keeping a very close eye
on them so that they do not burn. Remove from the oven and place inbetween a
clean tea towel. Rub the cloth with the
palm of your hand to loosen the skins from the nuts. Once cool, finely chop and
remove 20g and set aside for decoration later.
the milk and butter into a small saucepan and gently heat. Remove from the heat
once the butter has melted and before the milk boils. Stir in the coffee until
fully dissolved. Allow to cool slightly.
beat the egg, sugar and vanilla bean paste on high speed until light and
a separate bowl sieve the flour and salt and add to the egg and sugar mixture
along with the finely chopped hazelnuts and grated nutmeg.
the mixer onto the slowest speed, carefully pour in the milk mixture until all
the ingredients have combined. (If your saucepan doesn’t have a lip you may
want to transfer the milk mix into a jug first.) Mix for a further 30 seconds
on a medium speed. Scrape the bowl to ensure all ingredients are loosened from
the bottom and sides then give one last short mix on a slow speed.
the cake mixture into a jug if your mixing bowl doesn’t have a pouring lip.
Evenly distribute the mixture into the Bundt pan. The mixture will be almost to
for 20-22 minutes until golden brown and slightly risen. Allow to cool for a
few minutes and then turn the cakes out onto a cooling rack with the top facing
the cakes have cooled, make the glacé icing. Dissolve the coffee in the warm
water – having boiled it first – and add the vanilla bean paste. Gradually pour
the liquid into the icing sugar while stirring to make a thick but pourable
the glacé icing around the top of each cake allowing it to dribble down the
with finely chopped hazel nuts.
Store creamy coffee dimples in
an airtight tin or container. Line the tin with greaseproof paper as these
cakes are hygroscopic and attract moisture which is what makes them so
I beg you to try them warm too!
Hazel nuts – potency
Coffee – stimulant
Egg – symbolic
Vanilla – seductive
Nutmeg – stimulant
Honey - potency
Write a comment
- Required fields are marked with *.