Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
Cake
- Melted butter, for greasing
- 40g (¼ cup) hazelnuts
- 1 tbs instant coffee granules
- 1 tbs hot water
- 125g butter, at room temperature
- 150g (¾ cup, firmly packed) Chelsea Soft Brown Sugar
- 2 eggs
- 190g (1 ¼ cups) self raising flour
- 2 tbs chopped hazelnuts, extra, for decorating
Coffee Icing
- 190g (1 ¼ cups) Chelsea Icing Sugar
- 1 tsp instant coffee granules
- 1 tsp butter, at room temperature
- 1-2 tbs milk
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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Method
CAKE: Preheat oven to 180C. Brush a 21cm (7 1/2 cup) fluted ring cake pan with the melted butter to grease.
Place the hazelnuts into the bowl of a food processor and process until finely ground. Set aside.
Dissolve the coffee granules in the hot water. Combine the ground hazelnuts, coffee mixture, butter, Chelsea Soft Brown Sugar, eggs and flour in a medium mixing bowl. Use electric beaters to beat on low speed for 1 minute or until combined. Increase speed to medium and beat for 2 minutes or until pale and creamy.
Spoon the mixture into the prepared cake pan and smooth the surface. Bake in preheated oven for 35 minutes or until a skewer inserted into the cake comes out clean. Stand for 2 minutes before turning onto a wire rack to cool.
When cool place on a wire rack over a tray and our the icing evenly over the cake in a steady stream, allowing the icing to run down the side. Sprinkle with the extra hazelnuts and then set aside until the icing is set.
ICING: To make the icing, sift the Chelsea Icing Sugar and coffee granules into a medium heat-resistant bowl. Press the coffess granules through the sieve with the back of a spoon, if necessary.
Add the butter and enough milk to mix a stiff, sticky paste.
Place the bowl of paste over a saucepan of gently simmering water and stir until smooth, shiny and runny.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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ingredients
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- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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- 2-3 Tbsp boiling water
ingredients
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- 200g butter
- 1 cup Chelsea White Sugar
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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