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Hazelnut cake with lemon syrup
Hazelnut cake with lemon syrup
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Hazelnut cake with citrus syrup - irresistibly delicious.
Ingredients:
  • Melted butter, to grease
  • 180g butter, at room temperature, cubed
  • 115g (1/2 cup) caster sugar
  • 3 eggs, at room temperature
  • 150g (1 cup) self-raising flour, sifted
  • 100g (1 cup) hazelnut meal
  • 125g (1/2 cup) sour cream
  • 2 tsp finely shredded lemon rind
  • 125ml (1/2 cup) fresh lemon juice
  • 115g (1/2 cup) caster sugar, extra
Instructions:
  • Preheat your oven to 180°C. Lightly grease a 23cm (7-cup) fluted ring pan by brushing it with the melted butter.
  • In a mixing bowl, use an electric beater to whip the butter and sugar until pale and creamy, scraping down the sides with a spatula as needed. Incorporate eggs one at a time, beating well after each addition and scraping down the sides frequently. Mix in flour, hazelnut meal, and sour cream until blended and creamy.
  • Grease the pan and spread the batter evenly. Bake in a preheated oven for 40 minutes or until a skewer inserted into the cake comes out clean. Let it cool for 10 minutes before serving.
  • Once the mixture cools, combine lemon rind, lemon juice, and additional sugar in a saucepan. Stir over low heat for 1 minute or until the sugar dissolves. Increase heat to high and bring to a boil. Reduce heat to medium-low, and simmer gently, stirring frequently, for 1-2 minutes.
  • Place the cake upside down on a wire rack set over a baking tray. Slowly drizzle the syrup evenly on top of the cake. Enjoy warm or at room temperature.

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