Hazelnut and coffee cake | Woman and Home Magazine
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Hazelnut and coffee cake

written by Jade McGee December 19, 2024
Hazelnut and coffee cake

Upgrade your Vicky sponge with hazelnut and coffee. You’ll be amazed by its resemblance to the classic Ferrero Rocher!

Hazelnut and coffee cake

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Serves: 8-10 Prep Time: Cooking Time:
Nutrition facts: 602 calories 24g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 250g unsalted butter, softened
  • 150g caster sugar
  • 100g light brown sugar
  • 3 medium eggs
  • 2-3tbsp instant coffee powder
  • 1tsp vanilla extract
  • 150g self-raising flour
  • 1tsp baking powder
  • 100g hazelnuts, whizzed in a food processor
  • For the filling:
  • 200ml double cream
  • 100g mascarpone
  • 30g icing sugar, plus extra to dust
  • 3tbsp raspberry jam
  • 150g fresh raspberries
  • You will need:
  • 2 x 18cm sandwich tins, greased
  • and lined with baking paper

Instructions

  1. Heat the oven to 170C Fan/Gas 5. Using an electric mixer, beat the butter and both the sugars in a large mixing bowl until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the coffee and vanilla extract.
  2. Sift in the flour and baking powder, add the hazelnuts and fold to combine.
  3. Pour into the prepared cake tins and bake for 20-25 mins until springy and a skewer poked in the middle comes out clean. Leave to cool for 10 mins, then transfer to a wire rack to cool completely.
  4. For the filling, whip the cream, mascarpone and icing sugar until thick, soft peaks appear. Layer up the cake with jam, cream and fresh raspberries. Finish with fresh raspberries and a dusting of icing sugar. This sponge can be made the day before, but fill the cake with cream before eating, as storing it in the fridge will make the cake stodgy.

Featured Image: W&H

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