In the first of our monthly local-legend recipe giveaways, we have a very special coffee cake from the wonderful Holly, owner of Hollylovescake. From tonka bean and beetroot to fresh flowers and spices, Holly’s focus on ingredients and flavour perfectly matches our own blending philosophy.
Holly’s cappuccino cake uses our blend of the month, Equinox, to get that heady, aromatic taste we all expect from a good coffee cake. We can’t say it better than Holly:
The light fluffiness comes from the whipped egg whites, which give it a pillow-soft texture. I then use cacao for chocolate undertones, making it luxurious and rich, smother it in a rich coffee buttercream (to die for), and to add texture, decorate with fresh coffee beans and toasted walnuts.