DATE, HAZELNUT & COFFEE CAKE
PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 10
11/2 cup (260g) self−raising flour
1 cup (100g) hazelnut meal
1 teaspoon bicarbonate of soda
1 tablespoon cocoa powder
¼ teaspoon salt 250g butter, softened
1 teaspoon vanilla extract
12/3 cups (370g) firmly packed brown sugar
3 eggs
¼ cup (60ml) milk
1 cup (250ml) freshly brewed strong black coffee
MARSALA DATES
2/3 cup (160ml) marsala
¼ cup (55g) caster sugar
12 fresh dates (240g), halved lengthways, pitted
RICOTTA FILLING
2¼ cups (540g) firm ricotta
1 cup (250g) mascarpone cheese
½ cup (110g) caster sugar
1 teaspoon vanilla extract
1 Preheat oven to 180°C/160°C fan. Grease two deep 20cm round cake pans. Line bases and sides with baking paper.
2 Sift flour, hazelnut meal, bicarbonate of soda, cocoa and salt into a medium bowl. Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Transfer to a large bowl. Fold in combined sifted flour mixture, milk and coffee, in two batches (the mixture may look split at this stage). Spoon mixture between pans and smooth tops.
Diese Geschichte stammt aus der Issue 65 2020-Ausgabe von The Australian Women's Weekly Food.
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Diese Geschichte stammt aus der Issue 65 2020-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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