Hazelnut and Espresso Cake
Autumn Indulgence

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Hazelnut and Espresso Cake

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Ingredients

Adjust Servings:
200 g Hazelnuts toasted
150 g Plain flour
3 Eggs
200 g Caster sugar
125 g Butter
125 ml Coffee
125 ml Whole milk
1 tbsp Olive oil
2 tbsp Marsala
1 1/2 tbsp Baking powder
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Ingredients

Directions

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The perfect cake now autumn is slowly coming upon us. Humble and unassuming but delicious. This is a traditional cake of the Langhe area of Piemonte, made dense with hazelnuts. Although it has been adapted with the addition of espresso and marsala. This moist cake is perfect to eat on its own, but it can be served with a drizzle of honey or a sauce of melted chocolate and cream. It has a quick and simple icing with icing sugar and espresso.

Preheat the oven to 180°C.

Pulverise the toasted hazelnuts until very fine. Combine with the flour and baking powder.

In a food processor or with a mixer, beat the butter and sugar together until smooth and creamy.

Add the eggs one by one until well combined. Incorporate with the dry ingredients and mix well. Add the milk, coffee, olive oil and rum and mix until just combined.

Pour into a greased and floured cake tin (10 inch or 26cm diameter) with a removable bottom. Bake for about 35 minutes or until golden brown and springy. Allow to cool and serve as desired.

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