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

Garnish

• 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.

Plums

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