Wednesday, July 27, 2011


What a perfect time of year to enjoy my favourite favourite cake....
spicey layers with rich hazelnut cream....
nice to warm up with a hot drink.

Hazelnut Spice Cake

6 oz butter, 8 oz castor sugar, 3 eggs separated, pinch salt, 1 tsp grated lemon rind,
1 tbsp lemon juice, 2 1/2 cups SR flour, 3 tbsp milk, 3 tbsp boiling water.

Spice Layers
1 tsp cinnamon, 1 tsp mixed spice, 1 tbsp cocoa, 2 tbsp sugar.

Cream butter and sugar, beat in egg yolks. Add salt, lemon rind and juice.
Gradually add flour alternately with milk, blend well. Lightly stir in boiling water then fold in stiffly beaten egg whites. Mix spice layer ingredients together. Spread 1/3 of the cake batter in a greased 8-9" tin, then sprinkle over 1/2 spice mix, add another 1/3 batter then sprinkle over the other 1/2 spice mix. Cover with remaining batter. Bake in very moderate oven for approx 90 mins. Stand 5 mins before turning out. Cool. Spread top and sides with Hazelnut Cream.

Hazelnut Cream
4 oz butter, 2 tsp cinnamon, 2 cups sifted icing sugar, 1 tbsp lemon juice,
1/4 cup chopped or ground hazelnuts. Whole hazelnuts to decorate.

Cream butter and cinnamon, add lemon juice alternately with
icing sugar then fold in chopped hazelnuts.
All that's left is to slice and enjoy!! 


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