Coffee and Hazelnut Cake

July 26, 2011 By Sandy

Coffee and Hazelnut Cake

Coffee and Hazelnut Cake

Makes a 23 – 25cm round cake or a 35cm by 18cm (or similar) tin, which you can cut into squares.

Cake mixture
250g butter + 25g butter
180g caster sugar
70g soft brown sugar
4 large eggs
100g hazelnuts
1 generous tbs golden syrup
150ml very strong coffee
350g self raising flour
Icing
275g icing sugar
50g butter
75ml very strong coffee
Hazelnuts

Grease and line the bottom of 2 round 23 – 25cm cake tins or 1 oblong tin.
Preheat the oven to 170F / 350C / Gas 4.
Roughly chop the hazelnuts and saute in 25g of the butter. Stir continuously until golden in colour with lovely toasting aroma. Set aside to cool.
Cream the butter and sugars together until light and fluffy.
Beat in the eggs, one at a time, beating between each addition.
Add a tablespoon of the flour, coffee, hazelnuts and the golden syrup to the mixture, beat together.
Carefully fold in the rest of the flour.
Divide the mixture into the baking tins and place in oven for approx. 1 hour. The cake is cooked when light and springy to touch.
Cool, if possible remove from tin when slightly cooled to cool fully (only if you are not going to break sponge!)
Cream all the icing ingredients together, not the nuts.
When cold, place 1/3 of the icing on one cake layer and sandwich together. You can ice the top. If used very sparingly you can cover the sides too. If you have made a loaf cake, then the amount of icing may be over generous. Decorate with hazelnuts.

This cake keeps well for 4 – 5 days. You can also freeze it. It is better to ice it after defrosting.
You can substitute walnuts instead of hazelnuts, do not saute them first.

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