Sweet espresso

Italians are known for their great coffee, and where better to showcase it than in these luscious cakes.

“This sensational-looking cake is surprisingly easy to make. I find using a long, serrated knife, such as a bread knife, the easiest way to split the cakes for layering.” Lucy Kelly, Food Editor, AWW FOOD

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.