Sweet espresso
Oct 05, 2020
5 minutes
DATE, HAZELNUT & COFFEE CAKE
PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 10
“This sensational-looking cake is surprisingly easy to make. I find using a long, serrated knife, such as a bread knife, the easiest way to split the cakes for layering.”
Lucy Kelly, Food Editor, AWW FOOD
1⅔ cup (260g) self–raising flour
1 cup (100g) hazelnut meal
1 teaspoon bicarbonate of soda
1 tablespoon cocoa powder
¼ teaspoon salt
250g butter, softened
1 teaspoon vanilla extract
1⅔ cups (370g) firmly packed brown sugar
3 eggs
¼ cup (60ml) milk
1 cup (250ml) freshly brewed strong black coffee
MARSALA DATES
⅔ cup (160ml) marsala
¼ cup (55g) caster sugar
12 fresh dates (240g), halved lengthways, pitted
RICOTTA FILLING
2¼ cups (540g) firm ricotta
1 cup (250g) mascarpone cheese
½ cup (110g) caster sugar
1 teaspoon vanilla extract
Preheat oven to 180°C/160°C fan. Grease two
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