Let's Bake!
The Australian Women's Weekly Food|Issue 53 2019
In our Test Kitchen we believe that great baking starts with a Triple-Tested recipe and quality ingredients. We’re thrilled that White Wings and The Australian Women’s Weekly have teamed up to create a delicious collection of easy recipes for you to make at home.
Let's Bake!

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.

This story is from the Issue 53 2019 edition of The Australian Women's Weekly Food.

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This story is from the Issue 53 2019 edition of The Australian Women's Weekly Food.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

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