Sweet espresso
The Australian Women's Weekly Food|Issue 65 2020
Italians are known for their great coffee, and where better to showcase it than in these luscious cakes.
Sweet espresso
“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.

この蚘事は The Australian Women's Weekly Food の Issue 65 2020 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は The Australian Women's Weekly Food の Issue 65 2020 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

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