Delicious summer pie with espresso base and fresh berries

The summer and the heat are over us and we have become a fan of this fresh summer pie. It is perfect for sunny afternoons on the terrace or balcony. The bottom of the pie has a twist of espresso that gives a delicious understated coffee flavor. We think it works quite well with the dark roasted coffee from Corcasan – You can find it here.

The recipe was developed by our good friend Michala, who is a rock star in cooking and who has taken up the challenge of integrating coffee into her cakes and desserts.

havretærte med espressobund



  • 100 g. Oatmeal
  • 2 tbsp. cane sugar
  • 2 tbsp. flour
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 1 tsp. cardamom
  • 80g. soft butter
  • 30 ml. espresso-shot
  • A little salt


  • 2 dl. cream
  • Grain from 1 vanilla bean
  • Peel a squash, grate it and squeeze the juice
  • 2 tbsp. powdered sugar
  • + Optional berries

Here’s how:

  • Mix all the dry ingredients together in a bowl.
  • Add soft butter and 30 ml. espresso shot.
  • Sprinkle well with salt.
  • Mix the dough with your hands and distribute the dough in a small round baking tin (approx. 16 cm).
  • Bake in the bottom of the oven at 175 degrees for 17-20 minutes until the bottom is golden.
  • Make the cream while the baking is on. Whip the cream firmly in a bowl. Add the peel from the lemon, vanilla bean and icing sugar. Taste and add more if necessary.
  • Cool the cake base a little before serving, and spread the cream on top.
  • Decorate the cake with fresh berries from the season.
  • Serve the summer pie with extra fresh berries – and of course a good cup of WISH coffee.

PS – I made the recipe vegan. Here you just use whipped cream soy cream instead of regular whipped cream.

You can find all my vegan recipes on Micadeli here.

havretærte med espressobund
havretærte med espressobund

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