Whilst I love “properly made” coffee, there are occasions when instant will do nicely. I’ve been drinking the same brand of coffee for oodles of years. In fact, I would rather not have coffee at all than drink other brands of coffee.
So, it has been a very pleasant surprise to discover Percol FUSION® All Bean Instant. I was intrigued when I received some recipes using this blend of freeze dried and coffee beans, so I set out to try some and in the process discovered a flavoursome, well-rounded instant coffee that I’ll be drinking again.
Here’s my recipe for a coffee ginger cake. It’s quick and easy to make as it uses the all in one method which comes out beautifully light and tasty. You’ll need some candied ginger (eg Whitworths), or stem ginger in syrup available at most supermarkets.
Grease two 20 cm/ 8 inch cake tins. If you’ve got loose bottomed ones, all the better. Set the oven at 170ºC or Gas Mark 3. You can use a Kenwood or similar, food processor, hand held mixer or brute force as you wish!
Coffee Ginger Cake
- 175 gr self raising flour
- 1 tsp baking powder
- 175 gr light brown (or demerara) sugar
- 175 gr butter at room temperature
- 3 eggs
- 3 teaspoons of instant coffee.
- Dissolve this in a little boiling water
- 50 gr candied or stem ginger in syrup, cut into small even pieces
- 100gr butter at room temperature
- 200gr icing sugar
- 2 teaspoons of instant coffee. Dissolve this in a little boiling water
- Place the flour, baking powder and brown sugar into your food processor bowl or mixing bowl.
- Pour on the dissolved coffee. Add the butter and eggs. Beat until the colour lightens (3 to 5 minutes).
- Fold in the ginger pieces.
- Spoon half of the mixture into each tin and level.
- Bake for approximately 20 minutes until cooked. Resist the temptation to open the oven! You'll know that it's done, when you place a finger on the middle of the cake and it springs back. You'll also note that the cake shrinks away from the sides.
- Allow to cool a little in the tin, then turn out onto racks to cool fully.
- Meanwhile, make the filling. Place the sugar in a bowl, then add the dissolved coffee. Add the butter and beat until smooth.
- Only assemble the cake when it is completely cool. You can either have a think seam of filling in the middle, or split it and have a thinner layer on the top and middle.
- I dusted the top of my cake and put all the filling inside. I used a place mat to create the pattern.
About Percol FUSION®
The Percol FUSION® All Bean Instant origins range uses unique FUSION’ technology to create a stronger, more intense café style coffee taste. The =coffee is made from 100% Arabica coffee beans, which are handpicked and finely ground, then fused into the heart of Percol’s freeze dried instant coffee chips. I tried Percol FUSION® All Bean Instant Guatemala (Strength 3 out of 4) – medium strength,
The Percol FUSION® All Bean Instant Coffee range supports Good for Life Charity®, a charity raising money for projects focussed on empowering mothers and children in third world coffee growing communities. Percol has won more than 40 top industry awards for taste and quality including 3 Great Taste Awards in 2012: Fairtrade Decaf Colombia Ground Coffee, Fairtrade Italiano Ground Coffee and Percol Black & Beyond Espresso Beans.