24-11-2021
Coffee and Hazelnut cake
Delicious Coffee & Walnut cake is perfect for a winter treat or afternoon snack with a cup of tea. Add a few edible Christmas decorations on the top for a more festive feel. The 7 simple steps makes it easy to bake and less time consuming than other tasty cake recipes.
Dish: 18cm round cake tin, greased and lined.
Oven Accessory: anti spark ring + wire shelf in lower position
Ingredients
Ingredients
- 175 gSoften Butter
- 175 gCaster sugar
- 3medium eggs, beaten Medium Eggs
- 200 gSelf raising flour
- ½ tsp Salt
- 1 tspMixed spice
- 3 tbspCoffee essence or strong black coffee
Icing
- 50 gSoft butter
- 225 gIcing sugar
- 1-2tbsp Coffee essence or strong black coffee
- 9 walnuts Walnuts for decoration (optional)
Method
- Cream the butter and sugar together until light and fluffy.
- Gradually beat in the egg.
- Fold in the dry ingredients.
- Add the coffee, milk, treacle and hazelnuts. Stir well then spoon in to the prepared cake tin.
- Place the cake tin on the anti spark ring on wire shelf and cook on CONVECTION 160ºC + WARM MICROWAVE for 30-40 mins.
- Allow the cake to cool then cut in half.
- Mix all the icing ingredients together until smooth. Sandwich cake together with half the icing then spread the remainder over the top. Decorate with whole hazelnuts.
