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Hazelnut and coffee cake
Hazelnut and coffee cake
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Elevate store-bought cake mix with this irresistible recipe upgrade.
Ingredients:
  • 1 x 400g packet Traditional English Tea Cake mix
  • 187.50 ml ground hazelnuts
  • 3 eggs
  • 80g softened butter, chopped
  • 80ml milk
  • 60ml coffee
  • 300ml thickened cream
Instructions:
  • Preheat your oven to 200°C (180°C fan forced) while you prepare a 20cm deep cake tin by greasing it and lining it with non-stick baking paper.
  • Combine cake mix (set aside cinnamon topping), hazelnuts, eggs, butter, milk, and coffee in a large bowl of an electric mixer. Mix on low speed until ingredients are moistened, then switch to medium and beat for 2 minutes.
  • Transfer the batter into the greased cake tin and bake for 45 minutes or until a toothpick comes out clean when inserted. Allow the cake to cool in the tin for 10 minutes, then invert it onto a wire rack to cool completely.
  • Once the cake has cooled, slice it in half horizontally. In a fresh bowl, whip the thickened cream with the cinnamon topping until soft peaks form. Spread this mixture over the bottom layer of the cake and place the other half on top. Optional: Dust with cocoa powder before serving.

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