2 Tbsp of very strong plunger or espresso shot of Allpress Coffee (Classic Cafe)
1 cup hazelnuts either ground in a food processor or hazelnut flour (Hazelnut Estate)
1 cup of flour or gf flour
125 grams soft butter
1 tsp baking powder
2 large eggs (Agreeable Nature)
150 grams brown sugar
Icing:
A knob of butter
2 Tbsp of very strong plunger or espresso shot of Allpress Coffee (Classic Cafe)
1 cup of icing sugar
Whole Hazelnuts -chopped (Hazelnut Estate)
Beat sugar and butter until creamy, then add eggs and beat until fluffy and creamy. Add coffee and then the dry ingredients. Beat until mixed. Pour batter into a baking paper lined square cake tin or round tin approx. 20 cm. Bake in a preheated oven at 180 degrees for 30 minutes.
Make a simple icing by melting the butter and mixing with icing sugar and coffee to make a smooth and runny icing. Add more coffee or icing sugar as required to get the right consistency.
Top the cake with chopped roasted hazelnuts.
Recipe by: Nickee Charteris
