Coffee, Walnut and Hazlenut Cake -Makes 2 round 10” cakes or one small roasting tin with inset handles)
720g walnuts, chopped
720g hazlenuts, chopped, finely
4 vanilla pods, whole, chopped finely
1140g soft butter
3 tsp baking powder
Preheat oven to 150ºC
Beat the vanilla, sugar and soft butter until very pale and fluffy. Beat in the eggs one at a time. Beat in the nuts, flour and baking powder. Finally add enough coffee syrup to give a good coffee taste.
Divide between 2 lined tins and bake for 75 minutes. Skewer tests. Allow to cool and ice with coffee buttercream and chopped hazlenuts.
500g soft butter
400g icing sugar
coffee syrup to taste
Beat the butter until white and fluffly. Add icing sugar and combine well. Add coffeee syrup to taste.