Name: Hazelnut cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 2.00 ml white sugar; 3.00 ml cinnamon ground; 100.00 g hazelnuts chopped; 110.00 g butter soft; 110.00 g castor sugar; 1.00 eggs extra-large, lightly beaten; 100.00 g flour cake; 1.00 ml Baking powder; salt pinch; 125.00 ml sour cream; 5.00 ml vanilla essence; 1.00 ml almond essence; 5.00 ml nescafé instant coffee granules; 15.00 ml water boiled

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Ingredients (14)

HAZELNUT MIXTURE

2.00 ml	white sugar
3.00 ml	cinnamon — ground
100.00 g	hazelnuts — chopped

CAKE BATTER

110.00 g	butter — soft
110.00 g	castor sugar
1.00	eggs — extra-large, lightly beaten
100.00 g	flour — cake
1.00 ml	Baking powder
	salt — pinch
125.00 ml	sour cream
5.00 ml	vanilla — essence
1.00 ml	almond essence
5.00 ml	nescafé instant coffee granules
15.00 ml	water — boiled

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Method:

Preheat the oven to 180 ºC (350 ºF). Grease a small loaf tin. Mix all the ingredients for the hazelnut mixture together and set aside. Cream the butter and castor sugar together until pale and creamy. Add the egg and beat well. Sift the dry ingredients together and fold into the butter mixture. Also add the sour cream, vanilla essence, almond essence and coffee dissolved in boiling water and mix. Spoon half the mixture into the prepared tin and sprinkle half the hazelnut mixture on top. Spoon the remaining batter on top and sprinkle with the remaining nuts. Bake for about 45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake. Cool slightly in the tin before turning out onto a wire rack to cool completely.
Makes a small cake.