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Hazelnut Carousel

For cake
  Self raising flour 1⁄2 Pound
  Soda bicarbonate 1⁄2 Teaspoon
  Baking powder 1 Teaspoon
  Soft margarine 4 Ounce (tub type)
  Soft brown sugar 6 Ounce
  Eggs 2
  Milk 120 Milliliter
  Coffee essence 1 Tablespoon
  Roasted hazelnuts 3 Ounce, finely chopped
  Seedless raisins 3 Ounce
For coffee icing
  Butter 3 Ounce, softened
  Sifted icing sugar 1⁄2 Pound
  Milk 2 Teaspoon
  Coffee essence 2 Teaspoon
  Hazelnuts 2 Ounce, chopped and roasted (for garnish)

1) Grease 2 sandwich tins of 8-inches each. Use greased greaseproof paper or non-stick parchment to line them.
2) Preheat oven to temperature of 325 degrees.

3) Sift together the soda, flour and baking powder into a bowl.
4) Add the remaining cake ingredients and beat well for 2 to 3 minutes, till well mixed.
5) Into the prepared tins, spoon the mixture.
6) Bake in the preheated oven for 30 to 35 minutes.
7) Let the cakes cool in the tins for a few minutes and then turn them out onto a wire rack. Take off the paper lining and let the cakes cool completely.
8) If you wish to freeze the cakes, flash freeze first till they are firm and then pack the cakes in a rigid container. Seal, label and store in the freezer.

9) To prepare the coffee icing, in a bowl, put all the icing ingredients. Beat well till creamy and smooth.
10) If using frozen cakes, first remove them from the freezer and thaw at room temperature for 4 hours. Make the icing as directed in Step 9.
11) With about one-third of the icing, sandwich the cakes together and spread the remaining icing all over the cake-'s top and sides.
12) Around the edge, pipe rosettes or stars and garnish with hazelnuts.

13) Put the cake on a decorative serving platter and serve slightly chilled or at room temperature. Makes a good dessert.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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