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Rich Hazelnut Cake

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About the bake

This cake is lightly spiced with cinnamon and has a crunchy texture from the roasted hazelnuts. Try it with coffee or hazelnut liqueur drizzled on top.

110Total Time
25Prep Time
45Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a 20 cm (8 in) circle tin.

  2. Step 2:

    Melt the butter in a pan over a low heat and add the sugar, stirring until the sugar has dissolved completely. Remove from the heat and cool slightly.

  3. Step 3:

    Sift the flour and cinnamon into a mixing bowl and make a well in the centre. Pour in the butter mixture and stir well.

  4. Step 4:

    Beat in the eggs and nuts, mixing well then spoon into the prepared tin and level the surface.

  5. Step 5:

    Bake for 30-45 minutes until golden brown and cooked through. Cover with greaseproof paper if the cake is browning too quickly during the cooking time.

  6. Step 6:

    To make the icing, stir the icing sugar and liqueur together in a bowl until smooth. When your cake is almost cool, gently prick your cake and drizzle the icing over the top. This will allow the icing to seep in to the sponge and cover the top of the cake. 

Ingredients

  • For the Cake

    • 175g Butter (unsalted)
    • 110g Billington's Unrefined Golden Caster sugar
    • 110g Self-raising wholemeal flour
    • 1 tsp Cinnamon
    • 2 Egg(s) (free range)
    • 225g Hazelnuts (roasted, chopped.)
  • For the Icing

    • 225g Icing sugar
    • 2 tbsp Hazelnut or coffee liqueur

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