Coffee and Hazelnut Cake
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
408
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 473 mg | (12 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups ground Hazelnuts
- 2 tsps Baking powder
- 3 Tbsps cocoa powder
- 1 cup butter
- 1 cup sugar
- 4 eggs (lightly beaten)
- ⅔ cup cold Espresso
- To decorate
- 5 ozs Dark chocolate (70% cocoa solids, chopped)
- cocoa powder (for dusting)
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 25cm|10" cake tin and dust with flour.
2.
Combine the flour, ground hazelnuts, baking powder and cocoa powder.
3.
Whisk the butter and sugar together in a mixing bowl until light and fluffy. Stir in the beaten eggs and espresso.
4.
Sift in the flour mixture, stirring to incorporate. Pour into the tin and smooth the top.
5.
Bake for 40-45 minutes, until a skewer or wooden cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
Line a baking tray with non-stick baking paper.
7.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Cool slightly.
8.
Pour into a small piping bag fitted with an extremely small tip. Pipe thin threads of chocolate onto the baking paper and let dry, for a minute or two. The chocolate should not be fully set. Carefully, peel the chocolate threads from the paper and create small chocolate nests.
9.
Dust the cooled cake with cocoa powder and decorate with chocolate nests.
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