- ‘Maison d’étre’ café
How to be objective when talking about your friend’s coffee shop?
It’s like when I ask my mum’s opinion about what I do or the way I look… Everything is great for her when it comes from me. Love is blind.
But because I am not a food critic and write about places I love only, I am sure you will believe my objectivity.
‘Maison d’être’ would be my canteen, my every-morning-coffee coffee shop, my internet café if it was in my area… Happy are people who live in Highbury/Islington as it’s one of the cutest café in London.
Antique decoration on white walls where local artists exhibit, nice cakes and beautiful coffee (and I am objective).
Their coffee is coming from a London roastery and is chosen scrupulously, giving, I quote : ‘Rich chocolate aroma with hints of sweet summer fruits ripeness and smooth buttery texture’ poetic, no ? Coffee lovers will be delighted.
The cherry on the cake, the conservatory at the back where it’s good to have a pause.
Miss the owner, besides being pretty, can bake! Here is one of her recipe :
‘Pistacchio, rose water and cardamome cake’
- 1 tsp cardamom powder
- 150g pistachios
- 100g almonds
- 170g semolina flour
- 1 tsp baking powder
- 300g unsalted butter, room temperature
- 330g caster sugar
- 4 eggs
- 1 lemon, zested
- 15ml lemon juice
- 30ml rose water
- 0.5 tsp vanilla extract
Pre-heat the oven to 175°c/gas mark 4.
Combine the cardamom, pistachios & almonds in a food processor and blend until it becomes a fine powder. Add in the semolina & baking powder and mix.
In a separate bowl, cream together the butter & sugar until light.
Beat in the eggs and then the lemon juice, rose water & vanilla.
Poor the eggs mixture in the dry ingredients until just combined.
Grease your mould very generously with butter. Pour in your preparation up to two third to prevent it overflows while cooking.
Bake for approx. 50 minutes
- 120ml lemon juice
- 100ml rose water (or 1 tbs rose jam)
- 120g sugar
Combine together the ingredients in a large saucepan & bring to a boil (medium heat)
Pour the syrup over the cake when it’s still hot.
- 250g icing sugar
- 10ml rose water
- 1 lemon juice
Mix lemon juice, icing sugar and rose water until smooth.
Wait until the cake is completely cold to unmold and add the icing on the top.
154 Canonbury Road