Big Cakes: Coffee and Hazelnut Cake

Preparation info
  • Serves


    • Difficulty


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.


For the Cake

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


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