Mocha nut cake

Mocha nut cake

By
From
Baking
Serves
6
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
5 eggs, separated
220g caster sugar
1 teaspoon instant coffee powder
75g flour, sifted
1/2 cup finely ground hazelnuts or walnuts
sifted icing sugar, to dust

Filling

Quantity Ingredient
2 cup cream
2 tablespoons icing sugar, sifted
1 tablespoon instant coffee powder, dissolved in 1 tablespoon brandy

Method

  1. Preheat the oven to 160°C. Grease and flour a 23 cm ring tin or springform cake tin.
  2. Beat the egg whites until soft peaks form. Gradually beat in the sugar until the mixture stands in stiff peaks.
  3. Beat the egg yolks separately until thick and light, then fold into the whites.
  4. Mix the coffee, flour and nuts together and fold into the egg mixture gently but thoroughly until no white streaks remain. Spoon into the prepared tin.
  5. Bake for 50–55 minutes or until the cake springs back when lightly pressed with a finger. Cool on a wire rack.
  6. To make the filling, whip the cream until thick, then fold in the sugar and coffee dissolved in brandy. Split the cake into four layers.
  7. Just before serving, sandwich together with the filling and dust icing sugar on top.
Tags:
baking
bakery
margaret
fulton
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