Espresso Cake For Coffee Addicts

Many tourists who come to Paris are used to the statement – “there is no good coffee in Paris.” So it’s time to practice the updated phrase “there are already great cafes in Paris, you just have to get to know them.”

The amount of coffee shops that have opened in recent years in the City of Lights is large, but one still needs to know where to find them. One of the characteristics of third-wave cafes is simple cakes and pastries, different from the classic French patisserie. Sponge cakes, banana bread, carrot cakes, cinnamon roll, scones, cookies of various kinds and more.

As a homage to the coffee shops blossom, I decided to make an espresso coffee shop-style cake. This is a wonderful cake for lovers of this royal drink and what gives it a powerful aroma of coffee is the combination of the brewed coffee and the espresso powder that strengthens its taste.

I also added chopped roasted pecans to the cake that combine wonderfully with the coffee flavor and give the cake an extra crunchy texture. And as a service for you who plan to visit Paris, you can find at the bottom of the page The best Coffee Shops in Paris Map, which I created for you.

Espresso Cake
22-cm kugelhopf/bundt pan

Ingredients
240g hot brewed coffee
30g espresso powder
230g unsalted butter, softened 
250g Muscovado sugar or brown sugar
100g sugar
5g vanilla extract 
4 big eggs, separated
420g all-purpose flour, sifted
12g baking powder
Pinch of salt
70g roasted pecans, chopped

Preparation
1. Preheat the oven to 180C degrees, grease and flour the pan.
2. Combine the brewed coffee and espresso powder and let cool.
3. Using an electric mixer, beat butter and sugar until light and fluffy.
4. Add vanilla extract and egg yolks, keep beating,
5. In a medium bowl whisk together flour, baking powder and salt.
6. Add half the flour mixture and half the coffee over eggs mixture, stir to combine but not too much. Repeat with remaining flour mixture and coffee.
7. In a separated bowl, using an electric mixer, beat the egg whites until soft peaks form.
8. Stir about 1/3 of the egg whites into the batter, fold in the rest of the whites.
9. Add chopped pecans to the mixture, stir to combine.
10. Pour the batter into the prepared pan. Bake for about 45-50 minutes, until baked but not too dry. Let cool in the pan and transfer to a serving dish.
11. Remove from the pan while warm and enjoy. 

Bon-Appétit
Sharon