Name: Hazelnut brandy cake
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 185 gram butter, softened; 3/4 cup (165g) caster sugar; 2 teaspoon finely grated lemon rind; 3 eggs; 1 tablespoon brandy; 1 1/4 cup (125g) ground hazelnuts; 1 1/2 cup (225g) self-raising flour; 1/4 cup (35g) plain flour; Brandy syrup; 1/2 cup (110g) caster sugar; 2 tablespoon brandy; 1/3 cup (80ml) lemon juice

Ingredients

185 gram butter, softened

3/4 cup (165g) caster sugar

2 teaspoon finely grated lemon rind

3 eggs

1 tablespoon brandy

1 1/4 cup (125g) ground hazelnuts

1 1/2 cup (225g) self-raising flour

1/4 cup (35g) plain flour

Brandy syrup

1/2 cup (110g) caster sugar

2 tablespoon brandy

1/3 cup (80ml) lemon juice

Method

1.Preheat oven to 180°C. Grease a 20cm baba or ring pan well.

2.In a small bowl, beat butter, sugar and rind with an electric mixer until light and creamy. Add eggs, one at a time, beating well after each addition. Stir in brandy and hazelnuts, then sifted flours. Stir until just combined.

3.Spread mixture into pan. Bake for 50 minutes or until cake is cooked when tested.

4.Just before cake is ready, make brandy syrup by combine ingredients in a small saucepan. Stir over medium heat until sugar is dissolved. Bring to the boil, remove from heat.

5.Remove cake from oven and prick all over with a fork. Immediately pour hot syrup evenly over cake while it is still in the pan. Stand cake, in pan, for 30 minutes or until cake is just warm. Turn cake onto a wire rack to cool.

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Ingredients

Method

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