Because I love coffee so much, there’s already a recipe for espresso coffee on my blog, but a few days ago, while visiting a friend at her house, she told me she had switched from coffee to chicory because caffeine was causing some problems for her. This made me think about all those people seeking alternatives to coffee, either because it makes them too nervous, sick or simply because they don’t like it. So today, in collaboration with Biocop, this recipe for a delicious chicory cake with spices.
After trying different things, I decided to add cinnamon and powdered ginger, which seemed appropriate for a winter recipe. I hope you like this and decide to try this alternative to caffeine.
240 gr spelt wholegrain flour
200 gr cane sugar
150 gr butter, at room temperature
120 ml Biocop chicory drink
2 large eggs
1 ½ tbsp baking powder
1 tbsp powdered cinnamon
1 tbsp powdered ginger
Let’s start by preparing the Biocop chicory drink. Heat 120 ml of water in a kettle or in the microwaves and add two teaspoons of the powder and stir. Let it cool.
Use an electric mixer to combine the sugar and the butter. Add the eggs, one by one, and then add the chicory drink. After sifting the flour and baking powder, start adding them little by little and continue mixing. Finally, add the ginger and cinnamon.
Pour the mix into a mould and bake for 25 minutes at 180ºC, let it cool and that’s it! We enjoyed it with a cup of the chicory drink, of course!
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