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Coffee cake with hazelnuts
Wonderful treat - simple coffee cake with hazelnuts!
Enjoy this delicious coffeecake for breakfast, after dinner - anytime!
Ingredients
(serves 6)
- 225g self-raising flour
- 2 tsp baking powder
- 225g (1 cup) caster sugar
- 225ml corn oil
- 2 eggs, separated
- 75ml buttermilk
- 2 tsp instant coffee granules
- 1/2 cup hazelnuts
- 50g dark chocolate, melted, cooled
- 300ml thickened cream
- 100ml mascarpone
- 2 tbs icing sugar, sifted
- 2 tsp coffee & chicory essence
Method
Preheat oven to 180°C. Grease and line two 20cm round cake pans. Sift flour, baking powder and caster sugar in a large bowl. In a separate bowl, beat together oil, egg yolks and buttermilk. Mix together coffee and 1 tablespoon boiling water, add to liquid ingredients, then combine with dry ingredients. Whisk eggwhites until soft peaks form, then fold a little into cake mixture to lighten. Fold in remaining eggwhites. Divide between pans and bake for 25-30 minutes. Cool, then turn out onto a wire rack.
Place hazelnuts on a baking tray and roast for 5 minutes. Remove, tip nuts into a tea towel, then rub to remove skins. Dip one side of nuts in melted chocolate, place on a rack to set.
Beat cream, mascarpone and icing sugar in a bowl until thick, add essence and beat to just combine. Spread one of the cakes with half the coffee cream, then top with other cake. Spread remaining cream on top and decorate with nuts.
COFFEE AND HAZELNUT CAKE or TORTA DI CAFFE' E NOCCIOLE
- 3 eggs
- 150 g / 5.3 oz sugar
- 100 g / 3.5 oz sour cream
- 75 g / 2.6 oz butter, melted
- 300 g / 10.6 oz flour
- 100 g / 3.5 oz hazelnuts, chopped
- 75 ml / 2.5 fl oz very strong espresso coffee
- 1 1/2 baking powder
Whisk eggs and sugar for a couple of minutes before adding the sour cream and the melted butter. Whisk and stir well until it's all smooth.
Add coffee and hazelnuts, mix it well and then sift the flour and the baking powder into the batter and stir.
Pour the batter into a baking tin, I used a 21 cm / 8.2 inch one, and bake it in a pre-heated oven (175° C/ 347° F) for 25-30 minutes.
Lingonberry Hazelnut Coffee Cake
Prep Time: 30 minutes
Baking Time: 45 to 50 minutes
Serving Size: 10 to 12
Ingredients:
- 2 3/4 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon each baking powder and salt
- 1 cup (2 sticks) butter or margarine
- 2 eggs
- 1 cup buttermilk or sour milk
- 1 teaspoon vanilla
- 1/2 cup chopped almonds or hazelnuts
- 1 tablespoon sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup lingonberry or seedless raspberry jam
Directions
Heat oven to 350°F.
Mix flour, 1 cup sugar, baking soda, baking powder and salt in large bowl. Cut in butter using 2 knifes, resembles coarse crumbs. Reserve 1/2 cups crumb mixture. Add eggs, buttermilk and vanilla to remaining crumb mixture. Beat with electric mixer on medium speed until well blended. Stir in nuts, 1 tablespoon sugar and cinnamon into reserved crumb mixture.
Spoon 1/3 of the batter into greased 9- or 10-inch tube pan. Spoon 1/2 of the jam over center of batter and sprinkle with 1/3 of the reserved crumb mixture. Repeat layers. Top with remaining batter; sprinkle with remaining reserved crumb mixture.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
HAZELNUT COFFEE CAKE
- 3/4 c. brown sugar
- 1 c. whole wheat flour
- 1 tsp. baking powder
- 1 tsp. nutmeg
- 2/3 c. milk
- 1/4 c. honey
- 1 c. sifted powdered sugar
- 1/2 c. whole hazelnuts
- 1 c. white flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 oz. liquid egg substitute
- 1/2 c. ground hazelnuts
- 1-2 tbsp. hot milk
Mix brown sugar, flours, soda, baking powder, cinnamon, nutmeg, and salt. Combine egg substitute, milk, and honey. Add liquid mixture to dry ingredients; blend well.
Fold in ground hazelnuts. Pour mixture into greased 9-inch loaf pan. Bake at 350 degrees for 60 minutes or until done. Cool slightly. Remove from pan.
Combine powdered sugar and hot milk; beat until smooth. Drizzle over top of cake in lattice design. Place whole hazelnuts between lattice design. Yield 12 servings.
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