Coffee Cake Recipe With Hazelnuts From Tilly Pamment | Homes To Love
Sink your teeth into Tilly Pamment's decadent hazelnut coffee cake, topped with layers of finger-licking-good hazelnut cream.
Ingredients
- Cake
- 110g roasted hazelnuts, skins removed
- 185g unsalted butter, softened
- 100g caster sugar
- 100g brown sugar
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 175g self-raising flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 125g sour cream
- 3 teaspoons instant coffee, dissolved in
- 1 tablespoon hot water
- Coffee syrup
- 40g caster sugar
- 2 teaspoons instant coffee
- Coffee and hazelnut cream
- 300ml thickened cream
- 50g chocolate hazelnut spread
- Dutch-processed cocoa, to dust
- Extra roasted hazelnuts, to top (optional)
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