I was asked to take part in this virtual blog party by Kimberly from the little plantation in order to bring awareness to how great Malawi coffee is and how buying it helps support coffee farmers in Malawi, Mzuzu coffee growers in Malawi are part of a fair trade co-operative and are helping improve local infrastructure by building bridges and accommodation for teachers, if you are interested in finding out more you can read about it here. I love the idea of fair trade co-operatives as they help give a little back to the local community securing it for the future. Every one was asked to share a recipe using some Malawi coffee, kimbery kindly sent me some coffee and I decided to make this spiced coffee cake with maple cinnamon frosting and some gingerbread animals for my contribution. I am always embarrassed to admit that I’m not a fan of coffee but I do like it in a cake so that’s ok right?, my partner asked me to make him a coffee and walnut cake so I decided to give it a winter makeover and use some spices in it.
As a bonus from this virtual party coffee-direct are offering EU readers 20% off when they buy some Malawi coffee from them by using the code #loveMALAWIcoffee to claim the discount. Valid: 7th – 31st December 2015.
recipe for sponge
- 220g light brown muscavado sugar
- 220g butter
- 4 eggs
- 220g self raising flour
- 3 tsp ground coffee in 1/3 cup of boiling water
- 2 tbsp. cinnamon
- 1 tbsp. ginger
- 1 tsp nutmeg
- 1/4 tsp ground clove
- 1/4 tsp ground anise
- 1 tsb vanilla extract
- 50g chopped walnuts
- 2 tbsp. milk
recipe for frosting
- 300ml double cream
- 65g butter
- 8 tbsp. powdered sugar
- 3 tbsp. maple syrup
- 1 tsp cinnamon
recipe for gingerbread moose/fox
- 140g light molasses/ golden syrup or honey
- 200g soft light light brown sugar
- 200g soft unsalted butter
- zest of one unwaxed lemon
- 4 tsp of ground ginger
- 2 tsp of ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground coffee
- 1/4 tsp ground cloves
- 1 tsp of bicarbonate of soda
- 500g plain flour
- 1 tsp salt
- 1 lightly beaten medium egg
I halved this recipe to make the gingerbread fox and moose but its worth making a big batch and freezing half unless you half the recipe which means you have too use half a egg.
if you would like to buy some malawi coffee
EU you can buy some here http://www.coffee-direct.co.uk/products/malawi-coffee
US you can buy some here http://www.igourmet.com/shoppe/Malawian-AA%2B-Mzuzu-Estate-Whole-Bean-Coffee.asp or also http://www.toms.com/coffee/malawi-coffee-single-origin-12oz-wb
AUS you can buy some here http://lavistadelcoffee.com.au/roasted-coffee-beans/
check out some of the other contributors posts here
- Bettina – Bettina’s Kitchen – Coffee Crunch Chocolate Mousse- http://www.bettinaskitchen.com/#!coffee-crunch-chocolate-mousse/d7kle
- Kimberly – The Little Plantation – Vegan Malawi Coffee Ice Cream with Salted Caramel Swirl – http://thelittleplantation.co.uk/blog/vegan-malawi-coffee-ice-cream-with-salted-caramel
- Maria – Marrbell – Christmas Coffee and Vanilla Eggnog – http://marrbell.co.uk/recipes/malawian-coffee-and-vanilla-eggnog-recipe
- Jenny – Jenny Mustard – Tofu Skewers with Chocolate Coffee Sauce – http://jennymustard.com/recipe-tofu-veggie-skewers-with-a-spicy-coffee-chocolate-sauce/
- Carole – Mademoiselle Poirot – Coffee and Hazelnut Buns with Orange Icing – http://www.mademoisellepoirot.com/blog/coffee-hazelnut-rolls-with-orange-icing
- Dorota – Plants on your plate – Cream of Celeriac with Coffee Drizzle – https://plantsontheplate.com/blog-1/2015/11/cream-of-celeriac-with-coffee-drizzle
- Valeria – Life Love Food – Zabaione al Caffé – http://www.mylifelovefood.com/2015/11/zabaione-caffe.html
- Sophie – The Green Life – Coffee blondies with homemade nutella (vegan, gf) – http://www.thegreenlife.ca/coffee-blondies-with-homemade-nutella-vegan-gf
- Joscelyn – Wife Mama Foodie – Salted Chocolate Mocha Cupcakes- http://www.wifemamafoodie.com/salted-chocolate-mocha-cupcakes
- Gena – The Full Helping – Coffee Brownies – http://www.thefullhelping.com/vegan-gluten-free-dark-chocolate-espresso-brownies/
- Ksenia – At The Immigrant’s Table – gluten-free Jewish doughnuts with cardamom coffee cream – http://immigrantstable.com/2015/12/07/gluten-free-sufganiyot-with-cardamom-coffee-cream
Carole says
I love your cake! It looks festive, elegant and adorable all at the same time and sounds absolutely yummy!!! xo
Kimberly/TheLittlePlantation says
Aimee this cake looks a total dream. And the decoration is just too adorable. You are such a talented baker it’s unreal. Thank you for being a part of this and i can’t wait to finally meet you next week.
Big hug
Kimberly
Ksenia @ At the Immigrant's Table says
What a gorgeous, gorgeous cake! I adore the little cake toppers – they’re truly one of a kind. Beautiful work here – thrilled to have discovered your blog.
twiggstiudios says
Thankyou so much it’s been great to discover your blog too xxx
What a gorgeous holiday creation! So inspiring — glad to “know” you through the blog party 🙂
Thankyou so much gena xxx
Just awesome Aimee love your decorations and mini forest! Also great cause.
Hi, I wanna do this amazing cake! While I was reading the recipe i noted something, when we added the coffe?
Xoxo :)*
Thankyou for noticing I added it when I added the milk xxx
So gorgeous! it took me a while to comment it but mostly because i wanted to sit back and enjoy your post. love the gingerbread moose! Honoured to have taken part to this blog get-together with you! x
Thankyou I’m glad you like it xxx