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Coffee Hazelnut Cake
Ingredients
CAKE:
Melted butter, for greasing
40g (1/4 cup) hazelnuts
1 tbs instant coffee granules 1 tbs hot water
125g butter, at room temperature
150g 3/4 cup, firmly packed) CSR Brown Sugar
2 eggs 190g (1 1/4 cups) self raising flour
2 tbs chopped hazelnuts, extra, for decorating
COFFEE ICING:
190g (1 1/4 cups) CSR Pure Icing Sugar
1 tsp instant coffee granules
1 tsp butter, at room temperature
1-2 tbs milk
Method
CAKE:
- Preheat oven to 180C. Brush a 21cm (7 1/2 cup) fluted ring cake pan with the melted butter to grease.
- Place the hazelnuts into the bowl of a food processor and process until finely ground. Set aside.
- Dissolve the coffee granules in the hot water. Combine the ground hazelnuts, coffee mixture, butter, CSR Brown Sugar, eggs and flour in a medium mixing bowl. Use electric beaters to beat on low speed for 1 minute or until combined. Increase speed to medium and beat for 2 minutes or until pale and creamy.
- Spoon the mixture into the prepared cake pan and smooth the surface. Bake in preheated oven for 35 minutes or until a skewer inserted into the cake comes out clean. Stand for 2 minutes before turning onto a wire rack to cool.
- When cool place on a wire rack over a tray and our the icing evenly over the cake in a steady stream, allowing the icing to run down the side. Sprinkle with the extra hazelnuts and then set aside until the icing is set.
ICING:
- To make the icing, sift the icing sugar and coffee granules into a medium heat-resistant bowl. Press the coffess granules through the sieve with the back of a spoon, if necessary.
- Add the butter and enough milk to mix a stiff, sticky paste.
- Place the bowl of paste over a saucepan of gently simmering water and stir until smooth, shiny and runny.
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