Coffee and Hazelnut Cake

Name: Coffee and Hazelnut Cake
Yield: Serves 8
Ingredients: 225 g unsalted butter, softened, plus more for the tin; 100 g butter, softened; 225 g self-raising flour; 225 g light muscovado sugar; 1 tsp baking powder; 4 eggs, lightly beaten; 200 g icing sugar; 2 tbsp milk; 25 ml very strong coffee; 60 g hazelnuts, skinned

Preparation info

Serves
8

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

You can use filter, espresso or instant coffee... whatever you prefer and have in the cupboard. And you can choose which nuts you would like; you may want the more classic combination of coffee with walnut or pecan, or try almonds or even macadamias.

Ingredients

For the Cake

225 g unsalted butter, softened, plus more for the tin
60 g hazelnuts, skinned

Cake
Vegetarian
Baking

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4.

Lightly butter 2 × 20cm diameter, 4.5cm deep, sandwich tins, then line the bases with baking parchment.

Scatter the nuts for both the cake and the buttercream on to a baking sheet and