Coffee and hazelnut cake
Preparation time: 20 minutes
Baking time: 35-45 minutes
Oven temperature: 180°C
• 50ml milk
• 30ml instant coffee powder
• 5ml bicarbonate of soda
• 250ml sour cream
• 135ml (125g) soft butter
• 115ml (100g) sugar
• 2 extra-|arge eggs
• 450ml (245g) cake flour
• 50ml (l 5g} cocoa powder
• 10ml baking powder fresh figs, to serve
Topping
• 60ml brown sugar
• 100g hazelnuts, peeled and chopped
• 90g dark chocolate, chopped
1. Heat the milk in a small bowl or jug. Stir the coffee powder into it to dissolve then set aside. Mix
the bicarbonate of soda into the sour cream.
2. Beat the butter and sugarand add the eggs, one at a time. Beat well. Sift the dry ingredients together
and fold into the egg mixture, along with the sour cream and the milk with the coffee in it.
3. Spoon half of the batter into a greased and lined loose- bottomed 23cm cake tin. Mix the topping ingredients together and sprinkle half over the batter. Top with the remaining batter. Sprinkle with the remaining topping. Bake in a preheated oven for 35 to 45 minutes or until a skewer inserted comes out clean. Serve slightly warm with coffee, and fresh hgs on the side.
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