HAZELNUT & CHOCOLATE CHIP BISCUIT CAKE
PREP + COOK TIME 1 HOUR (+ STANDING & COOLING) SERVES 16
1¾ cups (385g) firmly packed brown sugar
1 cup (150g) plain flour
1½ cups (240g) wholemeal plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
1 egg
1 cup (250ml) milk
125g butter, melted, cooled
1/3 cup (55g) roasted hazelnuts, chopped
2 tablespoons cacao nibs
GANACHE
500g dark chocolate, chopped finely
600ml pouring cream
COFFEE CREAM
1 tablespoon boiling water
2 teaspoons instant coffee granules 600ml thickened cream
½ cup (80g) icing sugar, sifted
1 tablespoon cocoa powder, sifted
1 Preheat oven to 180°C/160°C fan. Draw 8 x 18cm circles on sheets of baking paper. Turn the sheets marked−side down.
2 Combine sugar, flours, baking powder, soda and nutmeg in a large bowl. Make a well in the center. Whisk egg, milk, and butter in a medium jug. Add to flour mixture; whisk until just combined.
3 Spread ½ cup of cake mixture in each circle; sprinkle each round with 1 tablespoon hazelnuts and 2 teaspoons cacao nibs. Place on oven trays.
4 In batches, bake on trays for 10−12 minutes, swapping trays halfway through, or until firm to touch. Transfer rounds, on baking paper, to wire racks to cool.
هذه القصة مأخوذة من طبعة Issue 53 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 53 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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