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  • The Australian Women’s Weekly Food

    Sweet espresso

    Oct 05, 2020 5 minutes

    DATE, HAZELNUT & COFFEE CAKE

    PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 10

    “This sensational-looking cake is surprisingly easy to make. I find using a long, serrated knife, such as a bread knife, the easiest way to split the cakes for layering.”
    Lucy Kelly, Food Editor, AWW FOOD

    1⅔ cup (260g) self–raising flour
    1 cup (100g) hazelnut meal
    1 teaspoon bicarbonate of soda
    1 tablespoon cocoa powder
    ¼ teaspoon salt
    250g butter, softened
    1 teaspoon vanilla extract
    1⅔ cups (370g) firmly packed brown sugar
    3 eggs
    ¼ cup (60ml) milk
    1 cup (250ml) freshly brewed strong black coffee

    MARSALA DATES

    ⅔ cup (160ml) marsala
    ¼ cup (55g) caster sugar
    12 fresh dates (240g), halved lengthways, pitted

    RICOTTA FILLING

    2¼ cups (540g) firm ricotta
    1 cup (250g) mascarpone cheese
    ½ cup (110g) caster sugar
    1 teaspoon vanilla extract

    Preheat oven to 180°C/160°C fan. Grease two

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