I love all things hazelnut, and this cake makes a nice treat for afternoon tea. The coffee buttercream is very rich, and optional, you could happily eat the plain cake.
185g unsalted butter, at room temperature
220g caster sugar
1 tsp vanilla extract
50g cornflour, sifted
225g self raising flour
100g hazelnut meal
Icing sugar for dusting
Coffee buttercream (optional)
100g unsalted butter, at room temperature
240g icing sugar, sifted
2 tbsp. espresso coffee, cooled
1. Preheat oven to 170 degrees fan forced. Grease a 20cm springform tin and line base with baking paper
2. Cream butter and sugar and vanilla with electric mixer until pale and creamy. Add eggs one at a time, beating after each addition. Add flours and milk and beat until smooth. Gently fold in hazelnut
3. Spoon mixture into cake tin, bake for 50 minutes or until a skewer inserted in the centre comes out clean. If the top starts to brown too quickly and is not cooked, cover with foil. Cool in tin for 5 minutes then turn out onto a wire rack to cool completely
4. Meanwhile, make the coffee buttercream. Beat butter and sugar until pale and creamy. Add coffee and beat for a further two minutes. Cut cake in half and spread base with the butter cream, cover with top of cake and dust with icing sugar.