The Australian Women’s Weekly Food

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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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