CHOCOLATE CHERRY POPCORN CAKES

SERVES 6 PEOPLE

CHOCOLATE CHERRY POPCORN CAKES

This recipe has been created by Macmillan Cancer Support.

For further information, recipes and fundraising resources, please visit macmillan.org.uk/coffee

WITH

WHAT YOU NEED

For the cakes:

• 1 tsp vegetable oil• 40g popping corn• 1 small egg white• 2 tsp cocoa powder• 30g dried cherries (not glace

cherries), chopped

Allergens in this recipe: Egg

INSTRUCTIONS

1. Heat the oil in a large, lidded saucepan. Add the popping corn and cover. Heat over a medium heat shaking the pan while the corn pops. Take off the heat, tip the popcorn onto a plate and discard any un-popped corn. Allow to cool.

2. Preheat oven to 180C/160C fan /gas 4. Put 6 paper cases into a muffin tray.

3. Beat the egg white until stiff then beat in the cocoa powder. Stir in the popped corn and cherries. Spoon the mixture into the paper cases, pile it high and press the mixture down. Bake for 10 minutes then leave to cool in the tray. Enjoy with some fresh cherries.

PREP: 15 MINUTES COOK: 15 MINUTES

CARROT CAKE

SERVES 12 PEOPLE



WITH

INSTRUCTIONS

1. Heat oven to 180C/160C fan/gas 4.

2. Oil and line the base and sides of two 20cm cake tins with baking parchment.

3. Whisk the oil, yogurt, eggs, vanilla and zest in a jug.

4. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

5. Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.

6. Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

7. To make the icing, beat the butter and sugar together until smooth.

8. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting).

9. Remove the cakes from the tins and sandwich together with half the icing.

10. Top with the remaining icing and scatter with the remaining walnuts.

11. Will keep in the fridge for up to five days. Best eaten at room temperature

PREP: 25 MINUTES COOK: 35-40 MINUTES

WHAT YOU NEED

For the Cake:

• 235ml vegetable oil, plus extra for the tin

• 100g natural yogurt• 4 large free range eggs• 1½ tsp vanilla extract• ½ an orange, zested• 265g self-raising flour• 335g light muscovado sugar• 2½ tsp ground cinnamon• ¼ tsp fresh nutmeg, finely grated• 265g carrots (about 3), grated• 100g sultanas or raisins• 100g walnuts or pecans, roughly

chopped (optional)

For the icing:

• 100g slightly salted butter, softened• 300g icing sugar• 100g full-fat cream cheese

Allergens in this recipe: Eggs, Nuts

COFFEE MUFFINS WITH STREUSEL TOPPINGTopped with a crunchy crumble made of hazelnuts & spiced with

cinnamon, these sweet coffee muffins pair perfectly with your favourite mug of NESCAFÉ®.

SERVES 12 PEOPLE

WITH

WHAT YOU NEED

For the streusel topping:

• 25g Demerara sugar• 25g unsalted butter or reduced

fat butter spread, very cold• 25g plain flour• ½tsp cinnamon• Chopped hazelnuts (optional)

For the coffee muffins:

• 400g self-raising flour• 175g light brown soft sugar• 1tsp bicarbonate of soda• 2 large eggs, at room temperature• 300g half fat crème fraiche

(contains milk)• 2-3tbsp NESCAFÉ® Original,

dissolved in 2tbsp boiling water• 4tbsp skimmed milk• 100g butter, melted and cooled

Allergens in this recipe: Flour, Nuts, Milk, Eggs

INSTRUCTIONS

1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Place the muffin cases into the tray.

2. Put all the ingredients for the streusel topping, except hazelnuts, into a food processor and pulse to make coarse crumbs. Stir in the hazelnuts if using. Refrigerate until ready to use.

3. In a large bowl, mix together the flour, sugar, and bicarbonate of soda. In another bowl or food mixer, beat the eggs and mix in the crème fraiche, cooled butter, coffee, and milk.

4. Stir the wet mix into the flour mix, until just combined. It should drop slowly from the beater; if dry, add a little more milk.

5. Divide the batter between the 12 cases, filling about half way. Sprinkle the streusel mixture on top and bake for 25-30 minutes, or until well risen and a skewer comes out clean.


CHERRY AND ALMOND TRAY BAKE

SERVES 24 SLICES



WITH

WHAT YOU NEED

For the Cake:

• 300g butter• 300g caster sugar• 375g self raising flour• 1 lemon, zest & juice• 85g ground almonds• 4 free range eggs, lightly beaten• 25g marzipan, chilled & grated• 2 tsp almond extract• 1 tsp baking powder• 3 tbsp whole milk• 200g glacé cherries, quartered.

Reserve 8 for decoration• Flaked toasted almonds

For the icing:

• Fondant icing sugar• Juice of 1 lemon

Allergens in this recipe: Eggs, Milk, Nuts

INSTRUCTIONS

1. Heat oven to 180C/160C fan/gas 4.

2. Grease and line a square traybake tin, about 28 x 28cm, with baking parchment.

3. Put all the cake ingredients (apart from the cherries) in a large mixing bowl or tabletop mixer and beat together until thoroughly combined.

4. Toss the cherries in a little flour, then fold them into the cake mixture using a spatula.

5. Spoon the mixture into the prepared tin and bake for 30-35 mins until the cake is golden brown, springy to the touch, and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.

6. To make the icing, sift the icing sugar into a bowl, then add the lemon juice and enough water to make a thick yet fluid icing. Spoon the remaining icing over the cooled cake – it should be liquid enough to level itself out; if not, use a palette knife to smooth it.

7. Cut into squares and garnish with glace cherry quarters and toasted flaked almonds.


WITH

LISA FAULKNER’S COFFEE WALNUT CAKEThe ultimate coffee and walnut cake! Moist coffee sponge, soft coffee buttercream and drizzled with a coffee glaze and topped

with candied walnuts.

Personal recipe supplied by Lisa Faulkner, for her favourite feel-good occasion cake. Image example only

WHAT YOU NEED

For the cake:

• 200g softened butter• 200g caster sugar• 4 large eggs, beaten• 220g self-raising flour• 50g finely chopped walnut

pieces• 25ml espresso or 1 tsp instant

coffee mixed with 25ml of boiling water, leave to cool completely

For the buttercream:

• 250g butter • 500g icing sugar• 25ml espresso or 1tbsp of

instant coffee (1 and a half if you like a stronger flavour) mixed with 25ml hot water, leave to cool completely

• For the candied walnuts• 50g walnuts• 50g caster sugar• 50g water You will also need two 20cm (8-inch) sandwich tins, greased and lined with baking parchment.Allergens in this recipe: Flour, Nuts, Milk, Eggs

INSTRUCTIONS1. Preheat the oven to 170oC/gas mark 4.2. Beat together the butter and sugar until light and creamy. In a

small bowl beat together the eggs, then slowly whisk them into the eggs and sugar. Fold in the flour and coffee, add the walnut pieces and mix until just clear.

3. Divide the batter evenly between the prepared cake tins and spread level using a palette knife. Bake on the middle shelf of the preheated oven for about 25–30 minutes or until golden, well risen, and a skewer inserted into the middle of the cakes comes out clean. Remove from the oven and carefully turn the cakes out of the tin onto wire cooling racks. Peel off the parchment and leave to cool.

4. To make the buttercream, whip together the butter, icing sugar until the mixture is light and fluffy, slowly add the coffee mixture until fully incorporated, scrape down and then beat for a few more minutes.

5. To make the candied walnuts; place the sugar and water in a small pan and bring to a simmer. Add the walnuts and simmer in the syrup for 3-4 minutes.

6. Drain the walnuts and place on a lined baking tray, arranging so they are not all stuck together, being careful as they will be very hot and sticky.

7. Place in the oven at 170c for 5 mins until slightly caramelised. When cool, chop five or six of the walnuts finely and use these with the whole walnuts to garnish

8. Place one of the cooled cakes on a serving plate or cake stand. 9. Place the buttercream into a pipping bag fitted with a star-tube.

Pipe half the buttercream on one layer, in a circular pattern, and then repeat with the second layer.

10. You can use the first layer as practice, placing on top, the layer that you like the best. Decorate with the chopped walnuts and walnut halves, and serve.


WITH

DALGONA COFFEETreat yourself with this delicious twist on iced coffee!

Our dalgona coffee recipe is easily made in 3 quick steps, then you can sit back, relax, and enjoy.

WHAT YOU NEED

• 2tsp (4g) NESCAFÉ® Original• 2tsp (12g) sugar• 20ml hot water• Glass (170ml) of semi-skimmed milk • A few ice cubes

Required equipment

• Spoon, whisk or a mixer• Small mixing bowl• Glass to serve

Allergens in this recipe: Milk

INSTRUCTIONS

Step one

Add the coffee, sugar, and hot water to a mixing bowl.

Step two

Use a spoon or any other mixing tool and whip vigorously until you get a creamy, fluffy foam. It can take a few (4-5) minutes!

Step three

Use a spoon to scoop out the foam and place it on top of a glass of milk with ice cubes. Tip: you can use any milk you like – we recommend semi-skimmed milk, but you could also try plant-based too!

SERVES 1 PERSON

WITH

FRAPPÉThere’s nothing better than a cooling frappé on a hot day, so why not make your own? You can even add a

dollop of cream for a perfectly sweet taste.

WHAT YOU NEED

• 4-8tsp NESCAFÉ AZERA My Way brewed with 400ml of freshly boiled water and left to cool

• 100ml semi-skimmed milk or dairy-free alternative

• 2tbsp sugar syrup (mix 2tbsp sugar with 1tbsp boiling water, bring to the boil and stir until dissolved)

• 2 handfuls ice cubes• 2tbsp lightly whipped cream

(optional)

Required equipment

• Blender• 2 glasses, to serve


INSTRUCTIONS

Step one

Add all the ingredients apart from the cream to a blender.

Step two

Blend until foamy and the ice is broken down completely.

Step three

Pour into a glass and spoon over the lightly whipped cream if using.

SERVES 2 PEOPLE

WITH

GINGERBREAD LATTEGet in the festive spirit anytime with our deliciously sweet and spicy gingerbread latte recipe. Super simple to make

at home in just 3 easy steps.

WHAT YOU NEED

• 6-8tsp NESCAFÉ® AZERA My Way Latte brewed with 200ml of freshly boiled water

• 1/2tsp ground ginger• 1 1/2tsp ground cinnamon• 200ml frothed semi-skimmed

milk or non-dairy alternative• 1tsp maple syrup• 2tbsp lightly whipped cream

(optional)

Required equipment

• Whisk or Milk frother• 2 mugs, to serve


INSTRUCTIONS

Step one

Add maple syrup, cinnamon, ginger, sugar in a measuring cup with a splash of hot water and whisk together thoroughly. Top up with your freshly brewed NESCAFÉ AZERA My Way Latte.

Step two

Divide between two mugs and top up with foamed milk.

Step three

If using, spoon the whipped cream on top of the coffee and dust with a sprinkle of cinnamon.

SERVES 2 PEOPLE

SERVES 2 PEOPLE

CHOCOLATE ORANGE CAPPUCCINOA hug in a mug, this delicious cappuccino drink is made with a chocolate

orange flavour and rich NESCAFÉ® Original coffee, topped with frothy hot milk.

WITH

WHAT YOU NEED

• 4-6tsp NESCAFÉ Original (dissolved in 6tbsp boiling water)

• 1tbsp chocolate fudge syrup• 2tbsp sugar free orange syrup• 400ml frothy hot milk• Cocoa powder or grated chocolate,

for dusting• 2 Quality Street Orange

Matchmakers, to stir

Required equipment:

• Jug• 2 mugs


INSTRUCTIONS

Step one

Mix the NESCAFÉ Original and syrups in a small jug.

Step two

Pour into 2 large cappuccino cups or mugs.

Step three

Top with foamed milk and dust with cocoa powder. Serve with a Quality Street Orange Matchmaker to stir and melt into the coffee.

WITH

CARAMEL MACCHIATOIndulge in the perfect blend of rich coffee and sweet caramel with our caramel macchiato recipe. Ready to

enjoy in just 3 simple steps!

WHAT YOU NEED

• 2-4tsp NESCAFÉ ORIGINAL Coffee brewed with 100ml of freshly boiled water

• 400ml frothed semi-skimmed milk or dairy-free alternative

• 2tsp sugar free vanilla syrup• 1tbsp caramel sauce

Required equipment

• Whisk or Milk frother• 2 glasses, to serve


INSTRUCTIONS

Step one

Add the vanilla syrup to your cup along with your freshly brewed NESCAFÉ ORIGINAL Coffee.

Step two

Stir to mix and top up with frothed milk.

Step three

Drizzle the caramel sauce on top. Serve immediately.

SERVES 2 PEOPLE

Documents

CHOCOLATE CHERRY POPCORN CAKES