All Things Coffee: Cake, Jelly, Buns and More
Coffee, coffee, coffee. One thing that we all probably have in common is the love for the fragrant, nutty and flavourful drink. Apart from loving a good old caffeine boost, coffee lovers take their love for the bean one step further by knowing exactly what type of coffee they love, their preferred cafe beverage and even find themselves drawn to foods for a perfect pairing with their drink. We can all agree that coffee bears a strong distinct scent that is immediately recognisable, and can easily overpower anything it's accompanied with - this makes it important to choose the perfect dessert, dish, or treat to match your drink with! For all you coffee lovers, we’ve got in store a slew of recipes just for you (and your nutty, fragrant cup of joe)! A fluffy morning coffee cake, a coffee jelly to add to your mid-day beverages, kopi roti and more!

Morning Coffee Cake

Contrary to its name, a coffee cake doesn’t actually have coffee in it, but instead, is named for how it accompanies your cup of coffee perfectly in the morning. This morning coffee cake comes with a crunchy walnut and sugar crumb at the top, and is perfect for families with young children. Ingredients:
  • 115g butter, softened
  • 115g caster sugar
  • 2 eggs
  • 1 tsp almond essence
  • 1 tbsp lemon juice
  • 150g plain yogurt
  • 225g plain flour
  • Half tsp salt
  • 2 tsp baking powder
  • 50g chopped walnuts
  • 3 tbsp raspberry preserve
  • 1 tbsp demerara sugar or brown sugar
  • 75g walnut halves
  1. Preheat the oven to 180˚C.
  2. Begin by adding the butter and caster sugar to the bowl of your kitchen machine, fitted with the K-beater. Switch the machine on to speed 2 and beat the mixture for 5 minutes, until it is pale and fluffy.
  3. Gradually beat in the eggs, then the almond essence, lemon juice and yogurt until thoroughly combined.
  4. Add the flour, salt, baking powder and chopped walnuts and mix at minimum speed, until just combined.
  5. Spread half of the cake batter into the bottom of a greased, lined 23cm cake tin, then spoon over the raspberry preserve and top with the remaining cake batter.
  6. Sprinkle the top with Demerara sugar and decorate with walnut halves.
  7. Bake in the centre of the preheated oven for 30-40 minutes, until risen and firm to the touch.
  8. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool.
  9. Serve alongside a hot cup of coffee.

Coffee Jelly

Everyone loves having a refreshing dessert or a cool beverage in hot weather. Put the two together, and you have a refreshing dessert drink akin to the cult favourite bubble tea. This coffee jelly recipe from Woman Scribbles shows you an easy way to whip up a delicious coffee-based dessert made of coffee-flavoured jelly. A perfect topping for your ice-cold drink. Ingredients:
  • 1 sachet (24g) unflavoured gelatin powder
  • Water
  • 2 tablespoons instant coffee powder
  1. Add water in a medium saucepan, sprinkle the gelatin powder over water and stir to dissolve.
  2. Add 2 tablespoons of instant coffee powder and stir. Continue to stir the mixture over medium heat until it comes to a boil.
  3. Turn off heat and pour mixture into a 9x13 baking dish.
  4. Allow it to cool and set completely in the fridge.
  5. Once the gelatin has set, cut it into small cubes and pop it into your favourite iced latte, milk tea, or drink of choice.

Kopi Roti

Freshly baked bread infused with the delicious scent of coffee - what more can you ask? This Kopi Roti from The Tummy Train is fluffy inside, and covered with a coffee flavoured crunchy shell on the outside. Did we mention? At first bite, coffee oozes out from the bread with a burst of flavour so addictive you just can’t stop at one. Ingredients: For the buns:
  • 500g of bread flour
  • 80g of caster sugar
  • 9g salt
  • 20g milk powder (optional)
  • 10g instant dried yeast
  • 1 large egg
  • 280ml water
  • 60g unsalted butter (room temperature)
For the coffee-cream topping:
  • 1tbsp instant coffee
  • 2tbsp hot water
  • 200g unsalted butter (room temperature)
  • 150g confectioners sugar
  • 200g cake flour
  • 1tbsp coffee liqueur (optional)
  1. In the bowl of a stand mixer, whisk together bread flour, sugar, salt, milk powder, and yeast. Attach the bowl to the stand mixer and attach the dough hook.
  2. In a measuring cup, mix together egg and water. Turn on the mixer at medium speed and gradually pour the liquid into the dry ingredients, kneading for about 10 minutes until the dough comes together.
  3. Slowly add in butter and continue kneading until you get a shiny and elastic, but tacky dough. (Resist the urge to add more flour to make the dough less sticky.) To test if the dough is ready, do the windowpane test. You should be able to stretch the dough into a thin membrane without breaking it.
  4. Transfer the dough into a lightly greased bowl. Cover with towel or cling wrap and leave to proof for at least 40 minutes or until doubled in size.
  5. While the dough is proofing, in a small bowl, dissolve coffee in the hot water. Set aside for a moment.
  6. Place butter in a separate medium bowl, then sift in confectioner's sugar. Beat together with a whisk until well-mixed and pale in color.
  7. Pour in the prepared coffee mixture and liqueur, if using. Mix until well-combined. Set aside at room temperature.
  8. Once the dough is ready, transfer the proofed dough onto a lightly floured surface. Punch dough down gently to release the air. Divide dough into 19 pieces, 50 grams each. (For 20 buns, weigh each portion into 47.5 grams.) Briefly roll each portion of dough into rounds and flatten into a circle using a rolling pin.
  9. Place 1 teaspoon of cold butter into the center of each flattened dough and seal the dough around it. Place seam side down on a parchment-lined baking sheet. Repeat with remaining dough and butter, placing each piece of dough at least 4 inches apart to give it plenty of room to expand.
  10. Lay a towel or cling wrap over the buns and allow to proof for a second time until doubled in size, at least 45 minutes. About 20 minutes before the end of the second rise, preheat the oven to 420°F (215°C).
  11. Once the buns have puffed up, place the cream topping into a piping bag. Snip out a half inch hole and pipe out the cream in tight circles around the bun. Pipe all the way until almost the top half of the bun is covered in the cream.
  12. Bake buns for about 18 minutes, until the cream has fully melted over the dough and has turned into a shell. Allow to cool and enjoy warm or at room temperature, with some warm or iced coffee of course. Buns are best the day they are made as the cookie topping can turn soggy after a while.