Coffee_cakes

Coffee and Hazelnut Cake

To celebrate Melrose and Morgan Coffee Month we have devised a new recipe starring everyone’s favourite morning livener. This cake packs a punch with a coffee and hazelnut sponge, a post bake dousing in espresso and finished with a coffee butter cream. We like them as an afternoon pick me up – safer accompanied by a cup of herbal tea if you want to get a good night’s sleep.

We make ours as individual cakes for the shop, but we’ve given you a recipe for a more manageable large sandwich here. However feel free to experiment with shape and size if you prefer.

To find out what else is happening during Coffee Month Click Here.

Prep

Scale all ingredients.
Sift flour and baking powder.
Roast hazelnuts for 10 mins at 100oC, cool and roughly chop.
Chop butter.

Method

Set oven to 180oC.

Line the bottom of both tins with parchment and lightlty grease the sides with a little butter.

Dissolve instant coffee in hot water. Set aside to cool slightly.

Cream butter and sugar. Add eggs slowly one by one. Add a tablespoon of flour if the mixture starts to split.

Fold in the rest of the flour gently. Then stir in the chopped hazelnuts and coffee.

Divide mixture between the two tins and bake for 25 minutes.

Whilst the cakes are in the oven make the soaking syrup; mix the espresso or hot filter coffee with the demerara sugar and set aside.

Make your butter cream by dissolving the rest of the instant coffee with hot water. Whip butter and icing sugar together until fluffy and light then add the coffee mix. Set aside.

When cakes are cooked through and springy to the touch, but still warm, drench with the soaking syrup and allow to cool completely in the tins.

Remove the cakes from the tins and sandwich them together with half the butter cream, then ice the top of the cake with the remaining butter cream using a pallet knife.

Finish with the chopped hazelnuts and a sprinkling of cocoa powder.

Serve or Preserve

Best eaten on the day, as with any cake. However, this cake does keep well due to the coffee syrup soaking, so will last for up to three days in an airtight container.

Ingredients

Makes one 20cm iced sandwich

Sponge:
Self raising flour 175g
Baking powder 10g
Hazelnuts 50g
Butter 175g
Unrefined caster sugar 175g
Eggs 3 medium
Instant coffee 9g
Hot water 30ml

Soaking Syrup:
Espresso or very strong filter coffee 75ml
Demerara sugar 75g

Butter Cream:
Instant coffee 9g
Hot water 15ml
Butter 150g
Unrefined caster sugar 75g
Hazelnuts 25g

Equipment

2 × 20cm round sandwich tins
Parchment paper
Scales
Kitchen knife
Electric mixer with paddle and balloon
Measuring jug
Cooling rack