fat for greasing
75 g hazelnuts (filberts)
75 g self-raising flour
1/2 X 5 ml spoon salt
3/4 stick (6 Tbsp) 75 g butter or margarine
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 egg
1 egg white
1 tbsp (15 ml) spoon strong coffee
75 g hazelnuts (filberts)
75 g self-raising flour
1/2 X 5 ml spoon salt
3/4 stick (6 Tbsp) 75 g butter or margarine
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1 egg
1 egg white
1 tbsp (15 ml) spoon strong coffee
for the filling
coffee butter icing
for the icing
chocolate glace icing
method
1. Grease and line a 15 cm cake tin.
2. Skin and grind the hazelnuts.
3. Sift the flour and salt together.
4. Cream the fat and sugar until light and fluffy.
5. Separate the egg.
6. Beat the coffee and egg yolk into the creamed mixture.
7. Stir in the ground hazelnuts and flour.
8. Whisk the 2 egg whites until stiff, and fold into the mixture.
9. Turn into the tin and bake in a moderate oven, 180°C, Gas 4, for 45 minutes.
10. When cool, split the cake, sandwich together with coffee butter icing and cover with chocolate glace icing.
2. Skin and grind the hazelnuts.
3. Sift the flour and salt together.
4. Cream the fat and sugar until light and fluffy.
5. Separate the egg.
6. Beat the coffee and egg yolk into the creamed mixture.
7. Stir in the ground hazelnuts and flour.
8. Whisk the 2 egg whites until stiff, and fold into the mixture.
9. Turn into the tin and bake in a moderate oven, 180°C, Gas 4, for 45 minutes.
10. When cool, split the cake, sandwich together with coffee butter icing and cover with chocolate glace icing.
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