When the nice people at Puro Coffee got in touch and asked if I would like to sample some of their Fairtrade Coffee I said yes quicker than Gregg Wallace says 'Yes...you're through' to the first Master Chef contestant that presents him with a pudding.
Afterall, this blogger wakes up in the morning with a spring in her step at the thought of her morning coffee.
If you enjoy the coffee at the likes of the National Trust cafes, Le Pain Quotidien or Leon, you'll already be enjoying Puro Fairtrade Organic Coffee. And, as well as enjoying the flavoursome coffee, each cup contributes towards buying and protecting areas of rainforest vital for biodiversity in coffee producing countries through a partnership Puro have with The World Land Trust. This video explores the Puro story from the company's origins to the vital role of Fairtrade to the ongoing work with The World Land Trust.
This was the gift box sent to me by Puro; each month on their Facebook site they run a competition to win a similar box
There's nothing quite like a coffee cake for that mid-morning pick-me-up. And this coffee cake, inspired by Puro Fairtrade coffee, has all the best bits of a coffee cake but with the added bonus of a cinnamon streusel-crumble style topping.
Streusel and Cinnamon Coffee Cake with Puro Coffee
180g plain flour
160g soft brown sugar
2 tsps cinnamon
100g cold, cubed unsalted butter
50g finely chopped pecan nuts
For the cake:
250g plain flour
1 1⁄4 tsp baking powder
½ tsp bicarbonate of soda
125g unsalted butter
175g golden caster sugar
2 large eggs
4 tbsps hot, very strong Puro Fairtrade 'Fuerte' coffee
150ml sour cream
3 tbsps icing sugar
1 tsp water
1. Preheat the oven to 350F/180C/170C fan. Grease and line a 9 inch tube or ring mould
2. To make the streusel topping: mix the flour, sugar and cinnamon together a large bowl. Rub in the butter until the mixture resembles small gravel-sized pieces. Stir in the pecan nuts. Set aside.
3. Mix together the flour, baking powder and bicarbonate of soda in a bowl
4. In a second bowl, beat together the butter and sugar for 5-7 minutes until light and fluffy. Gradually add the eggs, beating until combined. Stir in the coffee. Alternatively add in spoonfuls of the flour mixture and the sour cream until all added in.
5. Spoon the cake mixture into the mould, smoothing over the top. Add the streusel topping and, using the back of a spoon, gently pat down
6. Bake for 55 minutes until golden brown or a skewer inserted into the centre of the cake comes out clean
7. Cool in the mould for ten minutes before turning out onto a wire rack to cool completely
- As an alternative to the streusel topping, bake the cake and once cooled spread over some coffee flavoured buttercream icing: beat 200g icing sugar with 100g butter until fluffy and light. Add 50ml Puro FairTrade coffee and mix to combine.
- We enjoyed this with a cup of Puro Noble, a rich and lively medium roast coffee