Qualità Oro
Qualità Oro Qualità Oro
In stock

Qualità Oro

Fruity and Aromatic
Purchase 6 or more of any coffee and receive 10% off

Qualità Oro’s intense, fruity aroma makes it perfect for true coffee connoisseurs. A selection of the finest 100% Arabica coffees from Central America and the African highlands, this blend has a smooth, refined flavor, and is delicious as an after-dinner coffee. 2.2 lb bags (whole bean). Also available in 8.8 oz cans (ground).

Lemon and Coffee Cake

Lemon and Coffee Cake Recipe


For the dough:

  1. 2 cups sifted flour
  2. 1 stick of butter, softened
  3. 5 cups of water

For the custard:

  1. ¼ cup of whole coffee beans, Qualita Oro
  2. 8 egg yolks
  3. ½ cup of sugar
  4. 5 cups of milk
  5. ⅜ cup of cornstarch

For the lemon topping:

  1. 4 fresh yellow lemons
  2. ¾ cup of sugar
  3. 4 egg yolks
  4. ⅓ stick of butter
  5. 1 vanilla bean


For the dough

Start by mixing the flour and the softened butter by hand. Add the water a little at a time until you obtain a smooth mixture. Create a ball with the dough and then lay it on the worktop. Transfer it into a round mold of about 1 foot in diameter. Cook at 356°F for 30-40 minutes, until golden brown.

For the custard

Whisk the egg yolks with the sugar in a bowl for 4 minutes until pale. Add the corn starch. Place the Qualità Oro coffee beans in a colander, submerge in a pan with milk and simmer for 5 minutes. Remove the beans, pour the hot milk on the mixture and stir. Boil the whole mixture again for 3-4 minutes, stirring and paying attention that the liquid does not spill over.

For the lemon topping

Blend the lemons, cut into pieces (including the rind and the juice), with the sugar, butter, the egg yolks and the vanilla pod until it reaches a smooth consistency. Cook the mixture in a pan for 10 minutes to remove the bitter taste. After cooking, filter the custard with a Chinois. Add the butter to sweeten it all. Cool and leave to rest in the refrigerator.


Evenly stuff the base of the cake with the coffee custard and finish with the lemon topping. Garnish with lime zest and add some verbena leaves (optional).