Get creative with coffee

Spiced coffee and date cake

• 150g dates
• 250ml of Lavazza espresso coffee
• 1 tsp of bicarbonate of soda
• 65g butter
• 90g caster sugar
• 1 medium egg
• zest of 1 orange
• 175g plain flour
• 1 tsp baking powder
• 125g muscovado sugar
• 65g butter
• 100g pecan nuts

Preparation

1. Pre-heat oven to 180C/gas mark 4
2. Line a 20cm round loose-bottomed tin with greaseproof paper
3. Soak 150g dates in 250ml freshly brewed Lavazza coffee & 1 tsp of bicarbonate of soda for 15-20 mins
4. Add 65g of melted butter, 90g caster sugar, 1 lightly beaten medium egg, zest of 1 orange, 175g plain flour & 1 tsp baking powder
5. Stir well and pour into prepared tin
6. Bake in the middle of the oven for 25 mins
7. Heat 125g muscovado sugar, 65g butter & 100g pecan nuts in a small pan for 2-3 mins until sugar has dissolved
8. Remove cake from oven, spread topping over & return to oven for 10-12 mins
9. Leave to cool for 20-30 mins then turn out, slice, serve & enjoy!

Mocha biscuits

• 100g butter
• 55g icing sugar
• 100g plain flour
• 55g rice flour
• 1 tbsp Lavazza Qualitá Rossa coffee grounds

Preparation

1. Pre-heat oven to 180C/gas mark 4
2. Cream together 100g butter & 55g icing sugar
3. Blend in 100g plain flour, 55g rice flour and 1 tbsp Lavazza Qualita Rossa coffee grounds
4. Bring together and form into a ball
5. Divide into walnut-sized balls and pres lightly into each one with your thumb to leave an imprint
6. Bake on a tray lined with bakewell paper for 10-12 mins
7. Cool on wire rack and sift over cocoa and icing sugar to decorate
8. Store in an airtight container

Lavazza has launched a brand new photographic calendar for 2007 under the theme of 'The Most Incredible Espresso Experience'.

For further information on Lavazza please visit www.lavazza.com