COFFEE AND HAZELNUT CAKE or TORTA DI CAFFE’ E NOCCIOLE

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Yesterday we had the first real day of spring here, warm, breezy and sunny with all the right spring noises (i.e. crazy birds, people using various machinery, children’s voices, my neighbour’s hen? duck? shrieking like a baby in need etc.) but unfortunately I had a bad headache and moved around like a zombie, that’s one of life’s ironies isn’t it? Here I am waiting, longing, pining for spring and when it appears I can’t appreciate but today I can and Mother Nature (or is it the weather gods?) is in a benevolent mood and smiling upon me in the form of another beautiful Spring Day so I’m sorry, I’m off to the sun, here’s the recipe of a Coffee and Hazelnut Cake that I got the idea to do when I saw a coffee and sour cream cake mentioned somewhere, I wish I remembered where, and I realized that this was exactly what my life needed. Maybe I should go out and sit in the sun with a slice in my hand…

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COFFEE AND HAZELNUT CAKE or TORTA DI CAFFE’ E NOCCIOLE

3 eggs
150 g / 5.3 oz sugar
100 g / 3.5 oz sour cream
75 g / 2.6 oz butter, melted
300 g / 10.6 oz flour
100 g / 3.5 oz hazelnuts, chopped
75 ml / 2.5 fl oz very strong espresso coffee
1 1/2 baking powder

– Whisk eggs and sugar for a couple of minutes before adding the sour cream and the melted butter. Whisk and stir well until it’s all smooth.
– Add coffee and hazelnuts, mix it well and then sift the flour and the baking powder into the batter and stir.
– Pour the batter into a baking tin, I used a 21 cm / 8.2 inch one, and bake it in a pre-heated oven (175° C/ 347° F) for 25-30 minutes.

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