This coffee and hazelnut cake is simple and classic in concept but unbelievably flavoursome and full of delicious textures. Coffee cake is one of my favourite cakes. Here, instead of baking a coffee-flavoured sponge, I am using hazelnut as my base flavour, and accenting it with notes of coffee throughout the sponge and the buttercream frosting.

Hazelnut is the base flavour,

with notes of Coffee throughout the sponge and frosting

Serves: 10 / Cooking Time: 35 mins

For the sponges:
375g caster sugar
240g unsalted butter, softened
120ml sunflower or vegetable oil
75g IGP Hazelnut paste or Hazelnut butter (if you can’t get hold of it, make your own by blending toasted Hazelnuts to make a paste)
6 eggs
2tbsp Blue Mountain Coffee extract
1tbsp coffee liqueur
375g self-raising flour
Pinch of salt
3tbsp milk

For the buttercream:
375g unsalted butter, softened
675g icing sugar, sifted
2tbsp IGP hazelnut paste or hazelnut butter
2tbsp milk
¼tsp salt
1tbsp Blue Mountain Coffee extract

For the praline:
100g caster sugar
100g toasted IGP hazelnuts, chopped

For the sponges:
1 Preheat the oven to 180 degrees, or 160 degrees if using a fan oven. Grease and line three 20cm round cake tins with greaseproof paper.

2 In a large bowl, cream the butter and sugar together until pale and soft. Add the oil and hazelnut paste and mix well. Add the eggs one by one and mix until well incorporated. Add the coffee extract, coffee liqueur, sift in the self-raising flour, and add the salt and milk. Fold through until just combined.

3 Divide the batter between the prepared cake tins and bake for 20 minutes until golden and cooked through. Remove from the oven and cool in the tin for five minutes before turning out onto a wire rack to cool completely.

For the buttercream:
1 Beat the soft butter and half of the icing sugar together in a large bowl until smooth. Add the remaining icing sugar, followed by the hazelnut paste, salt, milk and coffee extract. Set aside until ready to ice the cake.

For the praline:
1 Line a baking tray with parchment paper and set aside.

2 Put the sugar into a medium saucepan and place over a medium to high heat. Swirl the saucepan until the caramel has reached a dark golden brown, taking care to ensure it does not burn.

3 Remove the pan from the heat and add the chopped hazelnuts. Stir the hazelnuts through the caramel until they are fully coated and tip the nuts out onto the parchment paper.

4 Leave to cool completely.

To assemble:
1 Spread some of the buttercream on the first sponge. Repeat with the remaining two sponges, then coat the outside of cake with the remaining buttercream, reserving a few tablespoons for the topping.

2 Pipe or spoon a few swirls of the remaining buttercream on top of the cake. Roughly chop the hazelnut praline and sprinkle on top of the cake before serving.



About Rita

A lover of the cultures and traditions over the years Rita, born in Italy , travel lovers , has learned different languages, touched different paths that have strongly linked her to the natural aspects of life. Rita with culinary experience, decorator, fashion designer, entrepreneur, carefully follows nutrition and physical well-being alongside imagination and art, taking an interest in the beneficial effects that these bring. Sensations that decorate life itself with its wonders.