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Coffee and Hazelnut Cake

May 20, 2013


175g flour 
10g baking powder 
50g rosted hazelnuts, chopped
175g butter 
175g  caster sugar 
3 eggs 
30ml espresso

20cm cake tin

Preheat the oven to 180C.

Cream butter and sugar, then add the eggs one by one. Fold in the flour and baking powder, then add chopped hazelnuts and coffee.

Bake the sponge for 35 min. While the cake is in the oven make the syrup:

soaking syrup:
75ml espresso
75g demerara sugar 

Mix the hot coffee and sugar. While the cake is still hot, pour the soaking syrup over. Leave to cool in the cake tin for  at least 10 minutes before turning the sponge out. Make the butter cream.

IMG_4683butter cream:
15ml espresso
150g butter 
75g  icing sugar 
25g hazelnuts, chopped

1tbsp cocoa powder

Whip butter and icing sugar together, then add the coffee.

When the sponge has completely cooled down, cut in half, fill with half of the butter cream. Ice the top and decorate with chopped hazelnuts. Dust with cocoa.

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