10 Jun

I think I’ve mentioned a few times that I’m a rubbish baker and thus far in the Lavazza Wimbledon #CoffeeSetMatch competition I’ve successfully managed to dodge the oven and still make it into the Semi-Finals!

However, this is the Semi’s afterall so I need to move my goal posts and push my boundaries and of course, open the oven door!

My first attempt at avoiding the oven was to make American pancakes in the shape of a tennis racket served with a big dollop of Carte D’Or Lavazza Latte Macchiato ice cream. I’m afraid it was introduced to the bin faster than I could toss the pan! Dreadful shame.

My second failure, and my first attempt at “baking” something anything were some baked apricots with crushed amaretti biscuits and a coffee sauce. Again, I asked the Italian to taste them and in mid choke he gestured with his hands, as Italians do, that this too was a no-go, at least I think that’s what he meant by gesturing a stroke of the hand across the throat as if to do damage.  Disaster.

Third time lucky? The first, the very first, EVER cake that I have baked!!

A vanilla sponge cake with an espresso buttercream and a white chocolate frosting. Adventurous? Definitely. Delicious? Absolutely. A winner? Maybe.

If you want to try my Lavazza creation, pay attention now as the instructions are coming up:

What You Need – The Sponge:

175g self-raising flour

1 teaspoon of baking powder

3 large eggs

17g caster sugar

175g Butter (soft at room temperature)

1/2 teaspoon of vanilla extract

What You Need – The Buttercream:

About 100g of butter

2 teaspoons of espresso powder diluted into boiled water. I used Lavazza Qualitá Oro

200g of caster sugar

What You Need – The Frosting:

1 block of Silver Spoon (or other well-known brand) of white melting chocolate for baking

What You Do – The Sponge:

Grease 2 x 8″ round baking trays with butter and line the bottom with baking parchment, also greased with butter

Sieve the flour into a large bowl

Add the baking powder, the eggs, the vanilla extract and caster sugar and whisk them to a runny pulp

When the mixture is ready pour in equal amounts into the baking trays and place them in a pre-heated oven, for 30 minutes at 170 celsius (325F)

When done, rest them to cool before removing from the baking trays

What You Do – The Buttercream:

Place the caster sugar and butter into a mixing bowl and whisk until the butter becomes mixed and soft

Dissolve the espresso powder in the boiled water and add to the caster sugar and butter mix

Whisk until you reach a uniform colour

Taste and add more espresso if you want it stronger (2tsp for me was actually a bit strong for a cake so if you are not that into coffee I would add less to make it less pungent)

What You Do – The Frosting:

Melt the chocolate in a bowl over a pan of boiling water.  Once completely melted, pour a large amount of the chocolate on top of the sponge and ensure it is covered.  Add the rest to cover the sides.

Place the cake on a resting tray to set and if necessary, place in the fridge for the buttercream to harden slightly.

The last step…..MANGIA!

If you too are a coffee lover, you can win yourself a little treat with Lavazza and win a prize of your own, you should look out for promotional cups on take away Lavazza coffees, or enter online.  Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.


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Posted by on June 10, 2012 in London


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