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Ingredientes
- 3 ounce hazelnut">Hazelnuts or possibly Hazelnut pcs
- 10 x Hazelnuts to decorate cake
- 3 ounce Caster Sugar
- 4 ounce Self-Raising Flour
- 3 x Large eggs
- 2 tsp Instant Coffee
- 2 Tbsp. Soya Oil
- 1 tsp Baking Pwdr
- 2 ounce Softened butter
- 4 ounce Icing Sugar
- 1 tsp Instant Coffee Pwdr dissolved in 1 Tbsp. of water
Direcciones
- Dissolve the instant coffee in two Tbsp. of water. Put the 3 ounces of hazelnuts into a food processor and grind them to a fine pwdr. Add in all the other ingredients and whiz till you have a lovely creamy mix.
- Grease and flour a 7-inch sandwich tin and pour in the mix, smoothing the top down. Pre-heat the oven to Gas Mark 4, 350F, 180C, and bake for about 25 min, till the cake is brown and has shrunk away from the sides of the tin.
- To make the butter cream filling, all you do is either beat together the butter, icing sugar and coffee till you have a smooth cream. When the cake is ready, turn it out onto a rack, and when it has cooled, split it into two and sandwich it together with the butter cream filling. Alternatively, fill it with apricot jam and spread the butter cream over the cake and decorate with the whole hazelnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 440 | |
| Calories from Fat 204 | 46% |
| Total Fat 23.41g | 29% |
| Saturated Fat 9.14g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 899mg | 37% |
| Potassium 208mg | 6% |
| Total Carbs 47.07g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.12g | 5% |
| Protein 11.51g | 18% |
