Coffee & hazelnut cake

Prep: 5 mins
Cook: 80 mins
Coffee & hazelnut cake
This coffee cakes is sweet and rich and it’s sure to be a real crowd pleaser. It’s especially good served with a strong espresso.

180g butter, diced
180g caster sugar
180g self-raising flour
3 eggs
4 tbsp instant coffee, dissolved in 4 tbsp boiling water
60g chopped hazelnuts
For the icing
100g icing sugar
70g butter, diced
1 tbsp instant coffee, dissolved in 2 tsp boiling water
20g chopped hazelnuts

Preheat the oven to 180°C/Gas 4. You will need a 20cm silicone pan.

Place the butter, eggs and caster sugar in a large bowl and beat until light and fluffy. Beat in the eggs, a little at a time, and beat in the coffee. Stir in the flour and hazelnuts. Alternatively, you can blitz all the above in a food processor until combined,

Scrape the batter into a silicone pan. Bake for 30 minutes or until a skewer comes out clean. Set aside to cool for 5 minutes, then remove from the pan and leave to cool fully on a wire rack.

Meanwhile, make the icing. Use a food processor or whisk to mix the icing sugar, butter and coffee. Set aside this icing, along with the chopped hazelnuts.

Place the cooled cake on a board. Use a spatula to spread the icing evenly over the cake. Sprinkle over the chopped hazelnuts. Serve with strong espressos and enjoy.


Preparation Time
5 minutes

Cooking Time
80 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar, Tea/Coffee, Cereal

Recipe Type
Budget, Cakes & Baking, Dessert, Easy, Snacks


Level of Difficulty

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