This cake is rich and light at the same time. Coffee grains and wholemeal flour play perfectly well together. Great with afternoon coffee.
Double Espresso Cake with Hazelnuts
adapted from Dan Lepard's "Short and Sweet", originally "Double Espresso brazil nut cake"
- 100 ml milk
- 2 tablespoons instant coffee
- 1 tablespoon finely grounded roasted coffee beans
- 175g unsalted butter, softened
- 100g ( I used 75g) light soft brown sugar
- 100g ( I used 75g) caster sugar
- 3 medium eggs
- 100 g plain flour
- 100g spelt, rye or wholemeal flour
- 2 teaspoons baking powder
- 75 g hazelnuts, finely chopped (original recipe calls for macadamia nuts)
Line baking tin with baking paper.
Combine the milk, instant coffee and ground coffee in a saucepan and bring to the boil then remove from the heat and leave until warm.
Beat the butter, brown sugar and caster sugar together until light and fluffy then beat in the eggs, one at a time.
Beat in the coffee mixture until evenly combined.
Stir the two flours and baking powder together then beat this through with the chopped brazil nuts.
Heat the oven to 180C (350F) and bake for 30 minutes.
Leave to cool before removing the tins and peeling off the paper. Drizzle with the coffee water icing few chopped hazelnuts.