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Hazelnut tea cake

Recipe from: 2/3/2000 12:00:00 AM
Ingredients 13
Servings 0


  • 90
    butter, at room temperature
  • 160
    castor sugar
  • 2
    egg yolks
  • 2
    vanilla essence
  • 2
    caramel essence
  • pinch salt
  • 350
    self raising flour
  • 190
  • 4
    egg whites
  • 80
    Nestlé EasyMelt Chocolate
  • 45
    hazelnuts, toasted and coarsely chopped
  • 65
    toasted coconut
  • Amaretto or Frangelico liqueur


35-40 min
Preheat the oven to 180 ºC. Spray a 20 cm loose-bottomed cake tin with non-stick spray or grease well. Cream the butter and castor sugar until light and fluffy. Add 2 egg yolks along with the vanilla and caramel essences and salt. Beat well. Add the self-raising flour to the butter mixture, alternating with the milk. Beat the 4 egg whites until stiff peaks are formed and fold into the batter. Turn half the batter into the prepared tin. Grate the cooking chocolate and mix with the coarsely chopped nuts. Sprinkle over the batter in the pan. Moisten the coconut with the liqueur and sprinkle over the chocolate and nuts. Turn the remaining batter into the tin, spreading evenly with the back of a spoon. Bake for 35-40 minutes or until done. Cool the cake slightly in the tin before turning out carefully on a wire rack. Dust with icing sugar just before serving.

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