My favourite recipes are the ones that I can relate to, the ones that remind me of something. This something can be anything, my childhood, friends, family a memory from long time ago that I can cherish with every sip and every bite I take. This recipe is one of those. Though adapted to the current season, the country where the main ingredient originated from reminds me of childhood. My childhood where coffee drinking was a big part of Sunday dinner parties. The smell riling in the end of a large family gathering. When coffee and cake where brought then it meant the end of a largely successful gathering. Where I got to play with friends, long-time not seen.
But there is more to it, more memories than just the soothing smell of coffee. It’s the Ethiopian coffee and everything I relate to it. Sweet words of Amharic that bring me back to my godmothers’ house, the brown leather ottoman chair I would lay on when tired from the long plays in the garden, the silver cans used to brew the coffee & the small silver cups that would slowly be lifted to the mouth, carefully sipping on them and the delightful glee when taking the first sip. It is here where I learnt what Ethiopian food was and it is here where I learned to cherish every aspect of it.
Today the sound of Amharic & the intense smell of coffee remind me of these hours, sometimes days spent in this house with utter joy. Migibu t’iru neberi was a common phrase used after a dinner was over. The food was good & yes it was and my memories stay truly fond of the food eaten in this house & warm my heart when thinking back.
And so I share with you this beautiful recipe, that I created with these memories in mind & with original Ethiopian coffee from the northern region of the country. A blend & coffee plant which is known to harbour a multitude of tastes, lemon, caramel and black tea and a spicy yet floral aroma. The Ethiopian Yirgacheffe is a Sidamo coffee and blends in wonderfully with the apricot aroma. Harvested from all over Austria the Styrian apricots have a beautiful sweet & sour taste to them making the ice cream even richer in taste.
- Ethiopian Coffee Biscuit
- 300 g All Purpose Flour
- 120 g Coconutsugar
- 2 Tbs. ground Ethiopian Yirgacheffe
- 2 Pinches of Vanilla powder
- 300 ml Sodawater
- 70 ml Oil
- 16 g Backing Powder
- 1 Tbs. of Apple Cider
- Styrian Apricot Ice Cream
- 180 g Xylitolsugar
- 465 g Apricots (measured without the pit)
- 250 ml vegan Whip Cream
- 2 teaspoon Arrowroot Flour
- Styrian Apricot Compote
- 50 ml Water
- 100 g brown Sugar
- 100 g Styrian Apricots (measured without the pit)
- 80 g vegan Yoghurt
- Ethiopian Coffee Biscuit: Mix all the dry ingredients. Then combine the liquid ones and slowly mix into the dry bater. Then fill 6 cake forms with a diameter of 6 cm with the bater.
- Bake the cakes for 35 Minutes at 190°C. Let the cakes cool and cut of the top of the cakes to fill them with the Cream & Compote.
- Styrian Apricot Ice Cream: Cool the vegan whip cream in the refrigerator. Cold it whips up a lot faster. Then whip the cream with the arrowroot flour for about 8 Minutes or until stiff. Slowly add the sugar 1 Spoon at a time.
- Take out the pits from the Apricots and cut them into very small pieces. If they are very soft you can mash them. Then add the Apricot pulp into the Whip Cream. Then cool the Ice Cream for about 4 -6 hours.
- Styrian Apricot Compote: Take out the Pit from the Apricots and put them into a cooking pan. Add the water and cook the apricots until they are soft. Then add the Sugar und let the Apricots cook until dense.
- Now add vegan Yoghurt and Apricot Compote onto the Coffee Cakes. Then Top with the smaller part of the cake and the Ice Cream.
And when you try this recipe and share it with the people you love I hope you will make memories just as beautiful as the ones I harbour & cherish.