Hazelnut and Coffee Cake
An afternoon tea treat by Justine Schofield from Everyday Gourmet
- 60 minutes
- 8 servings
- 225 grams unsalted butter, room temperature
- 225 grams caster sugar
- 4 eggs
- 60 millilitres strong espresso coffee, cooled
- 225 grams self-raising flour
- 80 grams hazelnuts, roughly chopped
- ¼ cup desiccated coconut
- 150 grams unsalted butter, room temperature
- 200 grams icing sugar, sifted
- 15 millilitres strong espresso coffee, cooled
- To serve:
- ½ cup hazelnuts, toasted, roughly chopped
- 2 tablespoons coconut flakes, toasted
- 1 tablespoon icing sugar
- Preheat the oven to 180°C (160° fan-forced). Grease and line the base and sides of two 20cm spring form cake tins.
- Beat the butter and sugar together until fluffy and pale. Add the eggs to the mixture, one at a time, mixing well between each addition. Add the coffee to the mixture and stir well. Sift the flour into the mixture, add the hazelnuts and coconut and stir well to combine.
- Divide the mixture evenly between the cake tins and smooth the tops with a spatula or palette knife. Place cakes in the oven and bake for 35 to 40 minutes, swapping shelves half way through, or until a skewer comes out clean. Let cakes sit for 5 minutes in tins and then cool cakes on a wire rack.
- Meanwhile, to make the buttercream, beat the butter and icing sugar on low speed until fluffy and pale.
- Gradually add the coffee and mix well until combined. Once the cakes have completely cooled, spread the buttercream evenly over the top of the two cakes, then place one cake on top of the other. Sprinkle the top of the cake with hazelnuts, coconut and icing sugar. Serve.
Share it with your friends.