Week beginning May 19th - British Sandwich Awards - Gold

To celebrate our golden win for Best Independent Cafe sandwich retailer at the Sandwich Awards last week we will be making a collection of what most consider our best of selection. These are sandwiches that have made a regular appearance on Kaffeine’s menu over the last 4 years. These filling tend to be our biggest sellers or the variety we receive the most request for. Come in this week and try something from our award winning display. 

Our recipe of the week is Apricot Friands, a wheat and gluten free cake made with almonds, butter and egg whites. Very simple to make and the batter can be stored in a fridge for up to a week, so you can bake in small batches if needed. Please feel free to post a picture of your efforts on our twitter page @kaffeinelondon.

Apricot Friands

600g flaked almonds

300g caster sugar

250g good quality salted butter

100ml butter-milk

10 egg whites

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon cinnamon

ICING:

300g sliced apricot

150g caster sugar

3 tablespoons water

350g cream cheese

METHOD:

Place butter in a small saucepan and melt over medium heat until it becomes foamy, then remove from heat and leave to stand. Ground almonds in food processor until they are fine like breadcrumbs (might take several minutes to get this consistency). Place the ground almonds in a large mixing bowl with sugar, baking powder, soda and cinnamon; mix together until combined. Add the buttermilk, egg whites, vanilla and butter to the dry mixture; beat together for 2 minutes.

To bake friands grease a friand (oval shaped moulds) pan with oil spray and 3/4 fill each mould. Bake in a pre-heated oven set at 180ºC for 25 minutes.

To make the icing put apricots, water and sugar in saucepan and place over a high heat, cook for about 10 minutes until syrup forms and apricots become mushy, and then remove from heat. Pass the apricots through a sieve using the back of a spoon, leave to cool. 

Put cream cheese in mixing bowl then add 3/4 of the apricot syrup, beat until well combined. 

To finish the friands turn out each almond cake and cool on wire rake before icing. Using a tablespoon place a large dot of icing on top of each friand followed by 1 teaspoon of apricot syrup to garnish, your wheat and gluten-free cakes are now ready to eat. 

Please enjoy the menu this week, as we will enjoy bringing it to you.

Jared Bryant

Lead Chef

@redjar50

Traditional bircher muesli with rhubarb and raspberry compote 3.60 (V)

Granola muesli with pomegranate molasses and rhubarb and raspberry compote 3.60 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.70 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Seven seed bakery bloomer toast with home made preserves 1.90
Pumpkin seed and apricot fruit toast 2.40
Banana bread 2.40

Pastries by Seven Seed bakery
French butter croissant 1.90
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet Muffin: Apricot and almond 2.40
Savoury Scone: Insalata caprese (tomato, mozzarella and basil) 2.40
Buckthorn and white chocolate friands 2.40 (GF)
Super moist chocolate brownies 2.40
White chocolate blondies 2.40
Portuguese tarts 2.00
ANZAC cookies 2.00
Melting moments biscuits 2.00
Canele 2.40

Lunch

French retro baguettes 5.00
Hummus, carrot, cucumber, olives and rocket (V)

Ham, gherkin, Dijon, Gruyere, red onion, spinach

Foccacias 5.30

Smoked salmon, aioli, capers, dill, red onion and rocket
Crumbed aubergine, tomato sauce, mozzarella, spinach (V)

Salads: 5.50/6.90

Roasted H&G Walters’s organic duck with mango, cucumber, shredded carrot, Asian herbs and oregon grape dressing

Asparagus and foraged sea aster, parmesan, lemon, basil and mustard (V)

Raw rainbow radish and honesty seed pods with spring onion, chives and parsley (GF)

Tart: 4.40 or 7.90 with salad
HG Walters Organic Chicken pie in a pistachio pastry