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Hazelnut Cake

ingredients

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

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.

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