Coffee and Hazelnut Cake

Coffee and Hazelnut Cake

Recipe by Jackie Cameron

Cupcakes need not be boring.  They provide the perfect opportunity to demonstrate your creativity.  A soft and syrupy coffee cake offers a surprise of textures with roasted hazelnuts adding the crunch.  Top this with marzipan and plastic icing and by marrying the old and the new you have a hint of the past!

Yields : 1x 24-26 cm cake

Ingredients :

250 g Salted Butter

200 g Brown Sugar

4 Eggs

220 g Cake Flour

30 g good quality Coffee Powder

5 ml Baking Powder

5 ml Cinnamon

125 ml Sour Cream

125 g Hazelnuts – roasted, peeled and roughly chopped

Sauce

310 ml Espresso Coffee or very strong coffee

100ml Frangelico Liqueur

200g Castor Sugar

Method :

1) Cream the butter and sugar

2) Add the eggs one at a time

3) Sift the flour, coffee powder, baking powder and cinnamon together.  Add to the above

4) Add the sour cream and finish with the hazelnuts

5) Bake at 160ͦC for 1 ¼ hours or until cooked

Sauce

6) Mix all the sauce ingredients together in a saucepan on the heat and stir until all sugar crystals are dissolved

7) When baking is complete; make skewer incisions and pour the sauce over the cake.  Ensure all the sauce goes into the cake.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713