Roasted Hazelnut, Muscovado and Coffee Cake
PLUMTREEBAKERY
PLUMTREEBAKERY
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 250 g butter
  • 125 g golden caster sugar
  • 125 g light muscovado sugar
  • 200 g shelled hazelnuts
  • 3 eggs
  • 65 g self raising flour
  • 250 g icing sugar
  • 1-2 tbsp espresso
  • 3. Break the eggs into a small bowl and beat them lightly with a fork, then add a little at a time to the butter mixture, beating thoroughly between each addition
  • 4. Bake for
  • 45-50 mins covering the top lightly with foil for the last
  • 10 mins Remove from the oven and leave to settle for
  • 15 mins before turning out onto a cooling rack

Instructions

Comments

Log in or Register to write a comment.