Hazelnut cake

Recipe from: 9/2/1993 12:00:00 AM
Ingredients 16
Servings 0
Time 15 min

Ingredients

  • HAZELNUT MIXTURE
  • 2
    ml
    white sugar
  • 3
    ml
    ground cinnamon
  • 100
    g
    hazelnuts, chopped
  • CAKE BATTER
  • 110
    g
    soft butter
  • 110
    g
    castor sugar
  • 1
    extra-large egg, lightly beaten
  • 100
    g
    cake flour
  • 1
    ml
    baking powder
  • pinch salt
  • 125
    ml
    sour cream
  • 5
    ml
    vanilla essence
  • 1
    ml
    almond essence
  • 5
    ml
    Nescafé coffee granules
  • 15
    ml
    boiling water
 

Method

45 min
 
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.
 

Read more on: bake
 

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