food for thought

by michelle

hazelnut caramel cake

with one comment

This nutty, not too sweet and very delicious cake is from a Dan Lepard recipe. The flavour of the hazelnuts is enhanced by the subtle addition of cocoa.

hazelnut-caramel-cake

Preheat your oven to 180ºC (350ºF) and butter two 18cm (7″) baking tins, lining the bases with baking paper. Beat 175g (6⅛ oz) of softened butter with 100g (3½ oz) of light brown sugar and 200g of tinned caramelised sweetened condensed milk (sold either as caramel topping or dulce de leche). When this mixture is smooth beat in 2 large eggs, one at a time, followed by 100g (3½ oz) of ground hazelnuts. Sift 175g (6⅛ oz) of flour with 1 tablespoon of cocoa powder and 2 teaspoons of baking powder and beat this through. Divide the mixture between the two tins and bake for 25-30 minutes until a toothpick comes out clean. Meanwhile, beat 50g (1¾ oz) of butter with 150g (5¼ oz) of tinned caramel until smooth. Blend in 150g (5¼ oz) of sifted icing sugar and 1 teaspoon of vanilla extract until you have a smooth icing. When the cakes are cool spread half of the icing between the layers and the rest on top. Scatter roasted hazelnuts over the top.

hazelnut-caramel-cake-cut

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Written by michelle picker

October 13, 2016 at 5:42 am

One Response

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  1. That looks absolutely delectable! I want!

    thestaticfoodbin

    October 13, 2016 at 8:35 am


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