I am not a huge fan of a coffee. The odd mocha is enough for me. However, coffee cake. That's another matter! This cake is light, moist and deliciously moreish!
Makes 12 Servings
15 Minutes Preparation Time
20 Minutes Cooking Time
INGREDIENTS
CAKE
170g Caster Sugar
170g Self Raising Flour
170g Unsalted Butter
1tsp Baking Powder
1 Shot Espresso
3 Large Eggs
ICING
250g Icing Sugar
1 Shot Espresso
100g Butter
20ml Hazelnut Milk (You can use normal milk)
TOPPING
Crushed Hazelnuts
Cocoa Powder (to Dust)
METHOD
- First, weigh out your ingredients and preheat the oven to 180c.
- In a bowl, cream together the sugar and butter. Once combined, pour in the coffee and stir.
- Add the eggs one at a time whilst mixing.
- Next, add the flour and baking powder a tablespoon at a time until it all comes together to a luscious cake batter.
- Line a 20x30 rectangular baking tin with baking paper and pour in the cake batter, pushing out to the edges. Bake for 20 minutes.
- Whilst the cake bakes, make the icing by combining all of the ingredients and whisking together until creamy.
- Allow the cake to cool and top with the icing, then sprinkle with crushed hazelnuts and cocoa powder.
