Name: Coffee and hazelnut cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 50 ml milk; 30 ml instant coffee powder; 5 ml Bicarbonate of soda; 250 ml sour cream; 135 ml butter soft; 115 ml sugar; 2 eggs extra-large; 450 ml flour cake; 50 ml cocoa powder; 10 ml Baking powder; figs fresh, to serve; 60 ml brown sugar; 100 g hazelnuts skinned, chopped; 100 g dark chocolate chopped

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Ingredients (14)

50 ml	milk
30 ml	instant coffee powder
5 ml	Bicarbonate of soda
250 ml	sour cream
135 ml	butter — soft
115 ml	sugar
2	eggs — extra-large
450 ml	flour — cake
50 ml	cocoa powder
10 ml	Baking powder
	figs — fresh, to serve

TOPPING:

60 ml	brown sugar
100 g	hazelnuts — skinned, chopped
100 g	dark chocolate — chopped

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Method:

Preheat the oven to 180°C.

Heat the milk in a small bowl or jug. Stir the coffee powder into it to dissolve then set aside. Mix the bicarbonate of soda into the sour cream.

Beat the butter and sugar and add the eggs, one at a time. Beat well. Sift the dry ingredients together and fold into the egg mixture, along with the sour cream and the milk with the coffee in it.

Spoon half of the batter into a greased and lined loose- bottomed 23cm cake tin. Mix the topping ingredients together and sprinkle half over the batter. Top with the remaining batter. Sprinkle with the remaining topping. Bake in a preheated oven for 35 to 45 minutes or until a skewer inserted comes out clean. Serve slightly warm with coffee, and fresh figs on the side.

Text and image: Ideas magazine

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