Hazelnut Easter Cake

April 04, 2017

An intensely hazelnut flavoured cake, perfect for Easter, with a Whipped White Chocolate Hazelnut Buttercream.

For the cake;
1 cup (230g) butter softened
1/2 cup white sugar
1/2 cup light brown sugar
3 eggs
2 teaspoons vanilla extract
1 cup (130g) plain flour
175 g ground hazelnuts / hazelnut meal
1/3 cup (45g) cornflour / cornstarch
1/2 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk room temp
For the Buttercream;
½ cup (1 stick / 115g) unsalted butter softened
1 ¼ cups icing sugar (powdered / confectioners sugar)
100 g white chocolate chopped
2 tablespoons thickened cream see notes
1 teaspoon vanilla extract
50 g hazelnuts
For the Ganache & Topping;
2/3 cup cream
1 tablespoon golden syrup see notes
100 g dark chocolate (70% cocoa) chopped
Variety of Easter Egg

For the cakes; Preheat oven to 160 fan forced (180C / 350F). Grease 2x 22cm round spring-form cake tins, then line with baking paper. Beat the butter and sugar together until very light and creamy (3...
See the full directions on my site

Nutritions

Calories
937

Sodium
206mg
8% DV

Fat
58g
89% DV

Protein
10g
21% DV

Carbs
95g
32% DV

Fiber
6g
25% DV

Snack Baked