Toasted Hazelnut Birthday Cake

A community recipe by OCDcook273

Not tested or verified by Nigella.com

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Introduction

I created this for a friend's 11year old's birthday who has a Nutella/Ferrero Rocher addiction. Try this cake and die happy!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: Will provide at least 12 small

Metric U.S.

For the Cake

200 grams golden caster sugar
4 eggs
100 grams self-raising flour (sifted 3 times if you can bear it!)
½ teaspoon baking powder
200 grams butter (at room temperature)
200 grams hazelnuts (skinned and toasted)
1 teaspoon vanilla extract
3 tablespoons milk (warm)

For the Butter Cream

100 grams butter
2 teaspoons cocoa
1 teaspoon vanilla
123 grams icing sugar

For the Chocolate Glaze

30 millilitres water
1 tablespoon golden syrup
75 grams caster sugar
80 grams dark chocolate

For the Cake

7 ounces superfine sugar
4 eggs
3½ ounces self-rising flour (sifted 3 times if you can bear it!)
½ teaspoon baking powder
7 ounces butter (at room temperature)
7 ounces hazelnuts (skinned and toasted)
1 teaspoon vanilla extract
3 tablespoons milk (warm)

For the Butter Cream

3½ ounces butter
2 teaspoons unsweetened cocoa
1 teaspoon vanilla
4⅓ ounces confectioners' sugar

For the Chocolate Glaze

1 fluid ounce water
1 tablespoon golden syrup or light corn syrup
2⅔ ounces superfine sugar
2⅚ ounces bittersweet chocolate

Method

Toasted Hazelnut Birthday Cake is a community recipe submitted by OCDcook273 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180 degrees C (no fan) Toast hazelnuts for 18mins then remove from oven and switch down to 160degrees C.
Remove hazelnut skins by rubbing in a tea towel if necessary then process to the texture of ground almonds in a food processor.
Whisk eggs and sugar until thick and pale and at least tripled in volume (5mins in a food mixer) melt and cool the butter Add the vanilla and milk to the butter.
Gently incorporate the flour and baking powder into the egg mixture then pour in the butter mixture and fold in the ground nuts into the batter.
Divide between two greased and lined 20cm round cake pans Bake for 40mins until pale golden brown and top springs back Cool in tin for 5mins then tip out onto racks to cool completely.
Whip up all the butter cream ingredients then sandwich the sponges together with all of it.
Melt all the ingredients in a small pan for the glaze then whisk to make smooth and quickly pour over your waiting cake Decorate as liked but quickly, as the glaze sets rather fast!

Preheat oven to 180 degrees C (no fan) Toast hazelnuts for 18mins then remove from oven and switch down to 160degrees C.
Remove hazelnut skins by rubbing in a tea towel if necessary then process to the texture of ground almonds in a food processor.
Whisk eggs and sugar until thick and pale and at least tripled in volume (5mins in a food mixer) melt and cool the butter Add the vanilla and milk to the butter.
Gently incorporate the flour and baking powder into the egg mixture then pour in the butter mixture and fold in the ground nuts into the batter.
Divide between two greased and lined 20cm round cake pans Bake for 40mins until pale golden brown and top springs back Cool in tin for 5mins then tip out onto racks to cool completely.
Whip up all the butter cream ingredients then sandwich the sponges together with all of it.
Melt all the ingredients in a small pan for the glaze then whisk to make smooth and quickly pour over your waiting cake Decorate as liked but quickly, as the glaze sets rather fast!