Hazelnut and Coffee Cake

15 Jan

Greetings cakefans and apologies for the apparent lack of cake these past two weeks. Not that I haven’t been baking – I have – but last weekends efforts were both puddings which seem to have been eaten before they could be photographed and described. Oh dear. One was a sticky toffee pudding, the other a chocolate and orange pudding. Both will appear here in the not-too-distant future, and I’ll make sure they get to the Cakealogue before the family decimates them.

Today was  the sort of day that called for a nice, warming sort of afternoon cake to go with coffee.  How about a coffee cake? And as I had no walnuts, I decided to improvise with what I did have…hazelnuts. The result was scrumptious, and the sort of experiment that makes you think, hmmm, I’ll do that again.

Hazelnut and Coffee Cake

Before starting this cake make some really strong coffee. I got a De Longhi espresso maker for Christmas and I’m in love with it. The best espressi and cappuccini this side of Rome are now to be found in my kitchen.  I made a double shot espresso and left it to cool. You’ll need this for the cake. Don’t worry if you don’t have a fancypants machine, normal caffetiere coffee is fine. Or the sort you make in a moka. Or as a last resort, strong instant coffee.


200 g softened butter
200 g light brown sugar
200 g self raising flour
1 teaspoon baking powder
3 medium eggs
2 tablespoons STRONG coffee
2 tablespoons milk
75 g chopped hazelnuts


  1. Heat the oven to 180 C and grease and line a brownie tin or large square tin with non-stick paper.
  2. Place all the ingredients in large bowl and beat really well until smooth and beautifully blended.
  3. Pour into prepared tin and bake for 30 – 35 minutes until a toothpick inserted in the centre comes out clean.
  4. Place on a cooling rack and leave to cool in the tin while you make the icing.
Hazelnut and Coffee icing
100 g butter
200 g icing sugar
2 teaspoons STRONG coffee
2 teaspoons hazelnut syrup (optional)
whole hazelnuts to decorate.
  1. Place all the ingredients – except the nuts – in a blender and whizz until smooth.
  2. Spread on the cooled cake, decorate with the whole hazelnuts.
  3. Get the coffee on!
  4. Sit back and wait for the compliments.
Coffee and hazelnut closeup

5 Responses to “Hazelnut and Coffee Cake”

  1. Edyth Miles January 15, 2012 at 7:49 pm #

    Thanks for the ‘like’, PhotoBotos. Loving your photography, too!

  2. jennypottery January 15, 2012 at 8:00 pm #

    Self-appointed Official Taster and Tester Suprema here… This was absolutely YUMMY. Coffee in cake is good. Hazelnuts in anything are good. Put them together and kapow, it was perfect!

    Thank you again for cakey excellence!

  3. frugalfeeding January 15, 2012 at 8:19 pm #

    What an absolutely wonderful variation on the tried and tested coffee and walnut cake! I adore a good hazelnut just as much as I do a good walnut.

    • Edyth Miles January 15, 2012 at 9:03 pm #

      Thank you, I do appreciate your comments 🙂

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