Today’s Cake – Hazelnut Cake with Coffee Buttercream

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.

Hazelnutcake

Ingredients
Cake 

185g unsalted butter, at room temperature
220g caster sugar
1 tsp vanilla extract
3 eggs
50g cornflour, sifted
225g self raising flour
80ml milk
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

Making it
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.

3 thoughts on “Today’s Cake – Hazelnut Cake with Coffee Buttercream

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