With L'OR Espresso Supremo

Coffee Cake



Prep time: 45 minutes

Serves 4


Coffee Cake

  • 140g Butter
  • ½ Cup Brown sugar
  • 1 Cup Self-raising flour
  • ¼ Tsp Cinnamon
  • ¼ Tsp Cardamom
  • Pinch Salt
  • 1 Egg
  • 50ml Cream
  • 50ml L’OR Coffee Supremo Capsule


Soy Sauce Coffee Caramel

  • 200g Sugar
  • 2-4Tbsp Soy sauce, to taste
  • 300g Cream
  • 40ml L’OR Coffee Capsule, to taste
  • Sweetened Condensed Milk Creme Patisserie
  • ½ Cup Sweetened condensed milk
  • ½ Cup Milk
  • 2Tbsp Cornflour
  • 3 Eggs
  • 30g Butter


Sesame Brittle

  • 1/3 Cup Sesame seeds
  • ½ Cup Sugar
  • Plums
  • 1 Plum, sliced
  • 1Tsp Lime, juiced



  • Few Edible flowers


Coffee Cake

1.Preheat the oven to 170℃. Melt butter and brown sugar together, cool slightly.
2.Add flour, cinnamon, cardamom, salt, egg, cream and espresso,
whisk together until combined.
3.Pour into lined cake tins and bake at 170℃ for around 13-15 minutes.
4.Leave to cool.

Soy Sauce Coffee Caramel

1.Add a splash of water to the sugar in a pot, stir, put on the heat,
don’t stir and simmer until the syrup turns into a dark amber caramel.
2.Remove from the heat and whisk in cream, and soy sauce and coffee to taste.
3.Divide the cake into 3 and layer with the caramel.
4.Pour into a jug to serve.

Sweetened Condensed Milk Creme Patisserie

1.Combine sweetened condensed milk and milk in a pot and bring to a simmer.
2.Whisk together cornflour and eggs in a bowl and slowly pour in the hot milk, whisking continuously.
3.Return the mixture to the pot and cook, stirring constantly, until thick and
a bubble emerges in the middle.
4.Strain and whisk in the butter, one cube at a time.
Leave to cool.
5.Pour into a piping bag and reserve to pipe on the plate.

Sesame Brittle

1.Add a splash of water to the sugar in a pot and simmer until a dark amber caramel is achieved.
2.Meanwhile, toast sesame seeds in a dry pan.
3.Combine, pour onto a lined baking tray and cool.
4.Break into small pieces to serve.


1.Dress plum slices in lime juice to serve and assemble on the plate. Garnish with flowers.