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April 7, 2014 / mintcustard

Coffee recipes for UK coffee week.

I will make it quite clear from the outset here, no one has asked me to post about UK Coffee Week. Its true I adore coffee. Nothing makes me happier than whiling away an afternoon in a coffee shop with a friend, chatting and most likely gossiping. I am so lucky that I can.

In many, many areas of the world clean water cannot be taken for granted. UK Coffee Week is for everyone who enjoys coffee and wants to give something back to the countries which produce the beans we all love so much.

Project Waterfall in partnership with WaterAid provides safe drinking water, good hygiene and improved sanitation to some of the poorest communities in the coffee growing regions of Africa.  They are currently supporting over 8,000 people in Mbulu district in Tanzania.


So this is what I’ve decided to do, I’m reposting a couple of recipes that have coffee as a main ingredient. If you use them could you consider making a small donation to Project Waterfall. Thanks.


Click here to donate.

Coffee fudge topped walnut cake

Coffee fudge topped walnut cake

My version of a PJ day is to pop on an apron and spend the day in the kitchen baking.

Yesterday was one of those days. The rain cascaded down the windows, wind howled around outside and the teen was watching  vacuous movies in the lounge. M was away so I had to make my own entertainment. What’s a woman to do but bake?



The sourdough loaf was cooling on the rack, the pastry for my Australia Day pie was resting in the fridge but I still had some get up and go remaining. The cake tin was empty so a cake it was then. I have been using a number of products from the Sainsburys basics range and this recipe uses their eggs and butter.

A traybake is easier to portion when it comes to packed lunches. I have made the cake before but the icing is a variation of a chocolate fudge icing recipe I use often. The whole thing worked really rather well.

Ingredients – cake

175 g  basics butter,

175 g caster sugar,

175 g Self Raising flour

75 g walnuts chopped

3 basics eggs

1/2 tsp baking powder

2 tsps coffee granules in 1 tbsp boiling water


75 g butter

2 tsps coffee granules in 1 tbsp hot water

250g icing sugar

walnut halves to decorate.

How to 

  • Preheat the oven to 180c
  • Grease and line a 20cm x 30cm tin.
  • Cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time. If the mixture splits add in a tbsp of the flour at this point.
  • Stir in the coffee mix.
  • Fold in the flour, baking powder and walnuts until well combined.
  • PLace in the tin, level and bake for 30 to 35 minutes or until the cake has shrunk away from the sides of the tin.
  • Leave to cool in the tin.
  • Make the icing.
  • Melt the butter in saucepan and remove from the heat. Stir in the dissolved coffee.
  • Beat in the icing sugar a little at a time to prevent lumps and until the icing reaches a thick fudgy but pour-able consistency. Depending on the temperature in the kitchen this may take a little more icing sugar or a little less.
  • Smooth onto the cooled cake, mark the lines using the tines of your fork. Decorate with walnut halves.
  • Try a test piece with a cup of tea. Fill up your cake tin with the rest.

Mocha Bourbons.

If there is one thing I love more that a cup of tea it’s a biscuit to go with it. I have recently made my own version of Tunnock’s tea cakes and am very much in favour of a flapjack, but when it comes to something to go with my cuppa I’m very pedestrian. Pass me a custard creme or a Bourbon and I’ll be chuffed to bit. This got me thinking, I could make my own Bourbons. Then I remembered coming across the We should cocoa bloggers challenge. Established by chocolate teapot and  chocolate log blog and hosted this month by Lucy at The Kitchen Maid.  Lucy chose coffee as her added ingredient. Hhmmm, an idea! What about mocha bourbons, so folks that is what I did.

For the biscuit itself I used the recipe so brilliantly written by Tania at The larger Family life blog. As her family is three times the size of mine I used a half quantity of her biscuit mix. (see what I did there!) This still made me 15 filled bourbons. About a packets worth, and plenty to fill the biscuit tin for a few days. rolling the dough between two layers of parchment paper gave the dough a smooth finish and prevented it from needing to be floured too much, as I find this can make the dough more friable. I used a 6″ ruler, the kind that comes in children’s 99p geometry sets as a template for the biscuits themselves. Each biscuit being 6cm long and a ruler width across.

The filling for the biscuits is simply a coffee butter cream. I used 100g butter, whipped until very fluffy. In a cup I mixed 1 dessert-spoon of instant coffee with 1 tsp of boiling water. Mix well and allow to cool. Whip the coffee mixture into the butter. Add icing sugar until the butter cream is to your taste. I wanted to pipe the mixture so kept the butter creme fairly soft. Pipe a zigzag of butter-creme on half of the biscuits. Sandwich together and leave, if you can.  to allow the buttercream to harden.

Put the kettle on, your feet up and treat yourself to a nice cup of tea, a biscuit and a sit down.


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