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Good things, or perhaps more accurately the best things, often come in the smallest of packages: Think the Maldives, chia seeds, or Ariana Grande.
Still unconvinced? Look no further than the Essenza Mini, Nespresso’s smallest machine to date, should you need further proof that size no longer matters when matters of quality is concerned. Compact in size without sacrificing on convenience or sheer power, the qualities that make the Essenza Mini so desirable (its stylish exterior, intuitive programming and unmatched performance) mean that even the smallest cup of coffee packs the biggest punch possible.
The same can also be said to be true of Andrew Bowden’s signature cakes. Wether they’re towering (by pastry standards) or tiny, the work of the Saga chef – who has made a considerable name as Andy Bowdy on the strength of his rococo-a confections – is testament to as much. Each cake is comparable to a work of art, and the product of meticulous craftsmanship and passion without parallel no matter the size. Here, Bowden has condensed that winning formula into the recipe for a coffee, cherry and maple cake in a jar, galvanized with the addition of a rich coffee caramel made using Nespresso Livanto Grand Cru. Considering the Livanto coffee is characterised by its roasted caramelised notes, the pairing is not only a natural one but one that rewards with every spoonful.
Excavation is half the fun when it comes to the cherry, coffee and maple cake in a jar, so layering well is key. Add two tablespoons of coffee crumb to the bottom of the jar; add a few fresh cherry cheeks, and a small squeeze of coffee caramel. Pipe in the cherry mousse, then layer circles of maple cake and repeat to the brim. Finish with the Nespresso Livanto caramel, chunks of maple cake, fresh cherry and candied nuts.
And while it might sound like a lot, those unafraid of a little advance preparation will find ample rewards in a deceptively small package. Each jar serves one.
Nespresso, Cherry and maple cake (in a jar)
Nespresso Livanto caramel
1 x 40ml shot of Nespresso Livanto GRAND CRU
200g sugar
100g glucose
50g water
190g cream
70g butter
Method
In a pot, place sugar, glucose and water. Cook to a dark caramel (around 185 degrees). Add cream and butter carefully and stir until combined. Finally, add the Nespresso Livanto and allow to cool.
Cherry mousse
500g cherry puree
50g caster sugar
4 sheets titanium gelatine
500g whipped cream
Method
In a bowl of cool water, soften gelatine. Whisk cream and sugar to soft peaks. Melt soften gelatine in microwave and whisk through cherry puree. Fold the cherry puree through cream and reserve for assembly.
Maple cake
8 tablespoons unsalted butter
2 3/4 cups flour
2 cups pure maple syrup
3 large eggs
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1 cup milk
Method
In a mixer with paddle attachment, cream butter. Add maple syrup. Add eggs slowly. When combined fold through dry ingredients. Transfer to a lined 20cm cake tin. Bake at 165 degrees for approximately 25 minutes. Cool and put to the side for assembly.
Candied Walnuts
250g Pecans
175g brown sugar
5g salt
65g butter
Method
In a pot, gently roast pecans. Add sugar, salt and butter and allow sugar to caramelise and coat nuts. Transfer onto a tray to cool.
Choc Crumb
320g milk powder
320g plain flour
200g caster sugar
90g corn flour
50g cocoa nibs
16g salt
450g butter
Method
Place dry ingredients into a mixing bowl. Melt butter. With the paddle attachment, combine dry ingredients and butter to form a crumb. Line a baking tray with baking paper, spread the crumb evenly and bake at 170 degrees until golden brown. Allow to cool and reserve for assembly.
To Assemble
Add two tablespoons of choc crumb to the bottom of the jar, a few fresh cherry cheeks, and a small squeeze of coffee caramel. Pipe in mousse, layer on top a circle of maple cake and repeat. Finish with coffee caramel, chunks of maple cake, fresh cherry and pecans.
Served best alongside a freshly extracted Nespresso Livanto coffee.
Credit: Kimberley Low
Nespresso Essenza Mini, $249. Shop now
CREDITS
Creative Direction: Justine O’Donnell
Motion: E Michael Wolf
Stills: Kimberley Low
Location: Saga Enmore
Special thanks to: Andy Bowden and Maddison Howes
