Bite’o Coffee
A rich, nutty coffee-walnut cake with cardamom syrup, coffee cream cheese buttercream, toasted walnuts, toffee sauce, crystallized pecans, and a dusting of snow icing sugar. A sophisticated, single-serving teatime treat.
Equipment
- 1 Mixing Bowl For preparing batter and buttercream
- 1 Spatula For mixing and spreading frosting
- 1 4-inch Round Cake Tin Ideal for single serving
- 1 Oven Preheated to 160°C
- 1 Piping Bag & Nozzle For decorative buttercream
Ingredients
- 1 piece Coffee Walnut Cake Base Rich and moist, slightly spiced
- 25 ml Coffee Cardamom Syrup Used to soak and enhance flavor
- 105 g Coffee Cream Cheese Buttercream Smooth, sweet, coffee-infused
- 15 g Walnuts (Toasted) Crunchy, toasted for aroma
- 15 g Toffee Sauce Rich caramel garnish
- 5 g Crystallized Pecans Sweet, crunchy topping
- 1 g Snow Icing Sugar Final dusting for elegance
Instructions
- Cut the coffee walnut cake horizontally in half, creating two even layers.
- Brush both halves generously with 25ml of coffee cardamom syrup to enhance moisture and flavor.
- Pipe or spread 35g of coffee cream cheese buttercream on the bottom half.
- Place the top half gently on the cream-covered base, then pipe or spread the remaining buttercream on top.
- Decorate with 15g toasted walnuts, a 15g drizzle of toffee sauce, and 5g crystallized pecans.
- Finish with a light dusting of 1g snow icing sugar using a small sieve.
Notes
- Health Benefits: Coffee provides antioxidants and boosts alertness; walnuts offer omega-3s for heart and brain health; cardamom aids digestion.
- Serving Suggestions: Serve on individual ceramic or matte-glazed plates. Accent with a coffee swirl, cocoa powder stencil, or salted caramel smear. Add a sprig of thyme or micro mint for color.
- Creative Variations: Try a chai spice version with cinnamon and cloves, a mocha style with cocoa buttercream, or a mini three-layer cake for elegance.
- Storage Tips: Store assembled cake in an airtight container in the fridge for up to 3 days. Buttercream can be refrigerated for 4-5 days; bring to room temperature before use. Unassembled cake base can be frozen for up to 1 month. Reheat toffee sauce gently before use.
- Drink Pairings: Pair with cappuccino, cold brew with cinnamon, or chicory root latte (non-alcoholic); or amaretto liqueur, Irish cream, or tawny port (alcoholic).
- Pro Tips: Use high-fat cream cheese for stable buttercream. Toast walnuts at 160°C for 7-8 minutes for maximum flavor. Level cake tops for a flat finish. Avoid over-soaking with syrup to maintain texture. Use a star or round piping nozzle for elegant frosting.