There are a few things in life that come quite easy to me; things such as spending money, shopping for any/all social occasions, bossing people around (I actually prefer to refer to this as ‘delegating’), and cramming entire semesters into two-week exam periods…yep, piece of cake (pun, entirely intended). Things that do not come quite as easily to me? Well… Baking, cooking, being in and/or anywhere near a kitchen; really anything to do with that part of the house is just a danger hazard literally waiting to happen. It always ends in a breakage, a fire alarm and there was that one time I undercooked some chicken… but that is a story for another day… SO when Nespresso Coffee asked to do a second collaboration with me (!!!), I decided it probably best I leave it up to the experts… and the experts being my lovely family members (unsure why I didn’t get any of those ‘cooking-genes’… perhaps they are still coming). I did however enter the kitchen a couple of times, mainly to decorate the cake, and whip up some Nespresso Espresso’s for Katarina and I, so I feel like I helped to some very small degree…
Nonetheless, a big thank you to Nespresso Coffee for giving me the opportunity to try their newest Nespresso Variations pods, so far Chocolate Mint Coffee is my favourite flavour out of the three [Hazelnut Dessert & Apple Crumble are the other two blends]. As well as give me this opportunity to create something Nespresso Coffee inspired!
The recipe to my Summer Berry Indulgence is below the photographs!
HAPPY BAKING – with love, ciao x
- 1 cup plain Flour
- 1 cup Hazelnut Meal Flour
- 1/4 cup brown Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 2 large Eggs, whisked
- 1 1/3 cups Heavy Cream
- 30mls Nespresso Hazelnut coffee
- 1 1/2 cups Frozen Mixed Berries
- 1 tablespoon Coarse White Sugar Crystals
- Extra Fresh Berries (strawberry, blueberry, raspberries)
- Pre heat oven to 175C.
- Spray an 8-inch spring form cake tin with oil
- In a large bowl whisk together both flours, brown sugar, baking powder & salt.
- In another bowl whisk eggs, coffee & heavy cream together
- Spoon the dry ingredients into the wet ingredients a bit at a time and combine it with a spatula.
- Fold in frozen mixed berries.
- Spoon batter into the prepared cake pan.
- Top with sugar crystals.
- Bake for 60 minutes or until a skewer comes out clean
- Place cake tin on a rack and let it cool completely
- Remove it from the spring form pan and place it on a large dish
- Decorate with fresh berries on top and a sprinkle of icing sugar
- Serve with whipped cream or coffee flavoured ice cream