Hanging at Number 5

Check out Number 5's website for a complete list of all of the upcoming events or call them on 6655 0155 or drop by, try one of the fresh scones, have a meal, or a free trade coffee or even a local beer. 

Byron Beans

Passionfruit and Chilli is passionate about supporting local growers - and even better when they are award winning and organic! So for all coffee lovers, check out Byron Beans

Byron Beans is family owned and 100% Australian. They have been growing coffee on their  farm since 1999 in the Byron Bay hinterland.

Available at Kombu and Fullers if you live in Bellingen, the Spar supermarket if you live in Dorrigo and online if you live anywhere else. Order online or check out other Australian stockist.

Byron Beans is local. And they are award winning ..... and they are orgnaic.

Coffee Cake with Pecans

1/2 - 3/4 C roughly chopped pecans
1/4 cup brown sugar
4 t instant coffee
180g butter, softened
3/4 C brown sugar
2 eggs
2 C SR flour
1 C milk
1/2 C white sugar
1/2 cup black coffee (can be instant but espresso or plunger are better)


Preheat oven to 180°C. Grease a 20cm round cake pan.

Mix walnuts, brown sugar and half of the instant coffee in a bowl and set aside.

Cream butter and remaining brown sugar. Beat in eggs and remaining instant. Fold through flour and milk.
Spread half the cake mixture onto the base of the pan.

Top with the pecan mix then remaining cake mix. Bake for 1 hour 10 minutes.

Make a coffee syrup by combining 1/2 C black coffee with white sugar Mix over low heat until the sugar is dissolved then boil gently unttil the mixture thickens a bit.

When the cake is cooked and still in the pan, gently make some deep holes with a skewer in the top of the cake. Pour over syrup and allow to stand for a few minutes. Turn out and serve warm or cool.

I have had this recipe for ages but I am not sure where I got it from. In the interests of transparency, I have found a very similar one here which I include as reference.

Image" Coffee" by SuzyTheButcher