Coffee and hazelnut cake

Coffee and hazelnut cake

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 8–12

Dietary
Vegetarian

By The Hairy Bikers
From Saturday Kitchen

Ingredients

For the syrup

  • 100g/3½oz freshly brewed coffee
  • 100g/3½oz caster sugar
  • pinch salt
  • 25ml/¾fl oz Italian hazelnut liqueur

For the hazelnut sponges

  • 200g/7oz self-raising flour
  • 125g/4½oz hazelnuts, ground
  • ½ tsp baking powder
  • pinch salt
  • 200g/7oz butter, softened
  • 200g/7oz caster sugar
  • 3 free-range eggs
  • ½ tsp vanilla extract
  • 2 tbsp full-fat milk or Italian hazelnut liqueur
  • 75–125g/2¾–4½oz dark chocolate, to decorate

For the coffee icing

  • 30g/1oz icing sugar
  • 1 tbsp cornflour
  • 1 tsp espresso powder
  • pinch salt
  • 500ml/18fl oz double or whipping cream, well chilled

For the hazelnut praline (optional)

  • 150g/5½oz caster sugar
  • 100g/3½oz hazelnuts (preferably blanched)

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