About this recipe:A wonderfully nutty hazelnut cake that is so extremely simple to make. You can also make it with almonds instead of hazelnuts. To make your own ground nuts, simply add the whole nuts to a food processor and process in short bursts till you achieve a fine crumbly mixture.
225g caster sugar
1 teaspoon vanilla extract
1 tablespoon rum
250g plain flour
4 teaspoons baking powder
250g ground hazelnuts
For the glaze
1 heaped teaspoon instant coffee granules
1 tablespoon hot water
200g icing sugar
1 tablespoon melted butter
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Method Prep:15min › Cook:25min › Ready in:40min
Grease a 20x30cm cake tin and preheat the oven to 190 C / Gas 5.
Beat the eggs with the sugar and vanilla until light and creamy. Add the milk and rum. Mix the flour, baking powder and the ground hazelnuts into the mixture. Spread the cake mixture over the prepared tin and bake in the preheated oven for about 25 minutes.
In the meantime, prepare the glaze. Mix the coffee granules with 1 tablespoon hot water mix. Pour over the icing sugar, add the butter and mix. You can add more coffee-water mix or icing sugar to achieve your desired consistency.
Immediately after baking, spread the glaze over the cake. Leave to cool and cut into squares or slices.