Hazelnut tea cake

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Cooking: 40 mins
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By Food24 November 03 2009
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Ingredients (13)

90.00 ml butter — room temperature
160.00 ml castor sugar
2.00 eggs — just the yolks
2.00 ml vanilla — essence
2.00 ml caramel — essence
salt — pinch
350.00 ml flour — self-raising
190.00 ml milk
4.00 eggs — white
80.00 g nestlé easymelt chocolate — dark
45.00 ml hazelnuts — toasted, chopped
65.00 ml coconut — toasted
amaretto liqueur — or Frangelico liqueur
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Method:

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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